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THE   FIRELESS   COOK  BOOK 


The 

Fireless  Cook  Book 

A  Manual  of  the  Construction   and  Use  of 
Appliances   for   Cooking   by   Retained   Heat 

WITH   250   RECIPES 
By 

MARGARET  J.  MITCHELL 

•  t 

Anthor  of  "Cereal  Poods  and  Thar  Prepaxatxm";  foinieily  IXeUtfan 

(rf    Manhattan    State    Hospital.    New  York:    Director    dt 

Dotnestac  Sdeoce  in  Public  S^km^  Bradford,  Pa.; 

Instructor  in  Domestic  Science,  Drezel 

Instxtnte.  Philaddphia,  Pa. 


• ' '     »     •      "  »••  »*•  "*  2*  ?  ^ 


Garden  City        New  York 

DOUBLEDxW,  PAGE  &  COMPANY 

1013 


ALL  RIGHTS  RESERVED,  mCLUDINt;  THAT  OF  TRANSLATION 
INTO  FOREIGN  LANGUAGES,   INCLUDING  THE  SCANDINAVIAN 


COFXRIGHT,  1909,  BY  DOUBLEDAY,  PAGE  &  COMPANY 
PUBLISHED,  MAY,   igog 


Assistance  is  gratefully  acknowledged  from  Mr.  Abra- 
ham Henwood,  Professor  of  Chemistry  at  Drexel  Institute, 
who  supplied  valuable  information  and  revised  the  chem- 
istry in  the  Appendix. 

Thanks  are  also  due  to  Mrs.  Runyon,  manager  of  the 
lunch  room  in  the  Buffalo  Chamber  of  Commerce,  and  to 
Miss  Armstrong,  director  of  the  Drexel  Institute  Lunch 
Room,  for  information  furnished  by  them  upon  the  subject 
of  fireless  cookery  with  large  quantities  ;  and  to  many 
others  who  have  aided  the  author  by  advice,  information, 
and  encouragement. 


304671 


PREFACE 

The  aim  of  this  book  is  to  present  in  a  con- 
venient form  such  directions  for  making  and 
using  fireless  cookers  and  similar  insulating 
boxes,  that  those  who  are  not  experienced,  even 
in  the  ordinary  methods  of  cookery,  may  be  able 
to  follow^  them  easily  and  with  success.  The 
fact  that  their  management  has  been  so  little 
understood  has  been  the  cause  of  failures  among 
the  adventurous  women  who,  attracted  by  their 
novelty,  have  tried  to  experiment  with  them  and 
have  come  to  the  mistaken  conclusion  that  they 
are  not  practical,  have  limited  scope,  and  are 
altogether  a  good  deal  of  a  disappointment.  Such 
women  have  made  the  statement  that  they  are 
not  adapted  to  cooking  starchy  foods;  that  they 
will  not  do  for  most  vegetables;  that  raised  breads 
and  puddings  cannot  be  cooked  in  them,  and  that 
there  is  little  economy  in  using  them!  It  has 
invariably  been  found,  however,  that  a  better 
understanding  of  their  management  has  resulted 
in  complete  success,  followed  inevitably  by 
enthusiasm. 

The  first  few  chapters  of  the  book  give  directions 


viii       THE  FIRELESS  COOK  BOOK 

for  making  and  using  a  cooker,  methods  of 
measuring,  and  some  tables  for  quick  reference, 
followed  by  a  large  number  of  frequently  tested 
recipes,  some  of  which  are  entirely  original,  but 
many  of  which  are  based  on  the  well-tried  recipes 
from  such  books  as  Miss  Farmer's  "  Boston 
Cooking  School  Cook  Book,"  Mrs.  I/incoln's 
"Boston  Cook  Book,"  Miss  Smedley's  "Institu- 
tion Recipes,"  and  Miss  Ronald's  "Century 
Cook  Book,"  somewhat  modified  and  adapted 
to  hay-box  cookery.  "The  Fireless  Cooker," 
by  Lovewell,  Whittemore,  and  Lyon,  has  furnished 
some  excellent  ideas,  such  as  the  refrigerating 
box  and  home-made  insulated  oven  and  insulating 
pail,  which  have  been  elaborated  in  this  book. 
Miss  Huntington's  bulletin,  "The  Fireless 
Cooker,"  has  also  been  suggestive  of  a  number 
of  experiments  which  are  to  be  found  in  the 
Appendix. 

The  chapter  on  "Institution  Cookery"  was 
introduced  in  the  hope  that  many  small  institu- 
tions, boarding-house  keepers,  and  those  who  are 
managing  lunch-rooms,  would  be  induced,  by 
finding  recipes  arranged  in  suitable  quantities 
for  them,  to  introduce  fireless  cookers  into  their 
kitchens,  and  benefit  by  the  great  saving  in  labour 
and  expense  which  is  specially  necessary  to  those 
who  are  dependent  upon  their  kitchens  for  sup- 


PREFACE  ix 

port.  When  a  little  experience  is  gained  by  using 
them,  it  will  be  found  that  all  the  other  recipes 
in  the  book  can  be  enlarged  without  minute 
directions. 

It  will  be  noticed  that  nearly  every  recipe  in 
the  book  states  how  many  persons  it  will  serve, 
the  idea  being  that,  in  spite  of  the  variable  quan- 
tities which  different  people  use,  this  would  act 
as  a  guide  to  those  who  wish  to  plan  rather 
closely.  Where  two  numbers  are  given  the  vari- 
ation is  in  proportion  to  the  difference  between 
the  amount  eaten  by  men  and  by  women. 

The  Appendix  describes  or  suggests  a  series  of 
experiments  illustrating  the  scientific  as  well  as 
the  practical  side  of  fireless  cookery.  Many  of 
them  would  be  easy  for  the  average  housekeeper 
to  carry  out,  and  would  illuminate  the  subject 
to  an  extent  which  would  repay  her;  but  they 
are  specially  planned  for  students  of  household 
economics  who  have  time  and  opportunity  for 
such  work,  and  who  are  supposed  to  know  more 
than  mere  methods  of  housework,  and  to  require 
an  explanation  of  the  principles  involved. 


CONTENTS 

CHAPTEX 

VAGX 

I. 

The  Fireless  Cooker 

3 

11. 

The  Portable  Insulating  Pail      . 

32 

III. 

The  Refrigerating  Box 

36 

IV. 

Cooking  for  Two 

40 

V. 

Measuring           .... 

43 

VI. 

Tables  of  Weights  and  Measures 

45 

VII. 

Table  of  Proportions 

47 

VIII. 

Seasoning   and  Flavouring  Ma- 

terials        

49 

IX. 

Breakfast  Cereals  .     . 

52 

X. 

Soups 

57 

XI. 

Fish 

81 

XII. 

Beef 

89 

XIII. 

Lamb  and  Mutton      . 

106 

XIV. 

Veal 

114 

XV. 

Pork 

120 

XVI. 

Poultry        .        . 

126 

XVII. 

Vegetables 

136 

CVIII. 

Steamed    Breads   and   Puddings 

154 

XIX. 

Fruits          .         .        .        •        • 

168 

XX. 

Miscellaneous  Recipes 

183 

XXI. 

Recipes  for  the  Sick 

•                i 

195 

xii        THE  FIRELESS  COOK  BOOK 


XXII. 

Recipes    for   Cooking    in    Large 

Quantities         .         .         .         , 

202 

XXIII. 

The  Insulated  Oven    . 

221 

XXIV. 

Menus 

250 

Appendix 

257 

Additional  Recipes 

.       277 

Classified  Index  of  Recipes 

297 

Alphabetical  Index  of  Recipes 

•       307 

THE   FIRELESS   COOK  BOOK 


The  Fireless  Cook  Book 


THE  FIRELESS  COOKER 

DOES  the  idea  appeal  to  you  of  putting  your 
dinner  on  to  cook  and  then  going  visiting, 
or  to  the  theatre,  or  sitting  down  to  read,  write, 
or  sew,  with  no  further  thought  for  your  food 
until  it  is  time  to  serve  it  ?  It  sounds  like  a  fairy- 
tale to  say  that  you  can  bring  food  to  the  boiling 
pointj  put  it  into  a  box  of  hay,  and  leave  it  for  a 
few  hours,  returning  to  find  it  cooked,  and  often 
better  cooked  than  in  any  other  way!  Yet  it  is 
true.  Norwegian  housewives  have  known  this 
for  many  years;  and  some  other  European  nations 
have  used  the  hay-box  to  a  considerable  extent, 
although  it  is  only  recently  that  its  wonders  have 
become  rather  widely  known  and  talked  about  in 
America.  The  original  box  filled  with  hay  has  gone 
through  a  process  of  evolution,  and  become  the 
fireless  cooker  of  varied  form  and  adaptability. 
Just  what  can  we  expect  the  fireless  cooker  to 
do .?     What  foods  will  it  cook  to  advantage  ? 


4  THE  FIRELESS  COOK  BOOK 

Almost  all  such  dishes  as  are  usually  prepared 
by  boiling  or  steaming,  as  well  as  many  that 
are  baked  —  soups,  boiled  or  braised  meats, 
fish,  sauces,  fruits,  vegetables,  puddings,  eggs, 
in  fact,  almost  everything  that  does  not  need  to 
be  crisp  can  be  cooked  in  a  simple  hay-box. 
If  the  composition  of  foods  and  the  general 
principles  of  cookery  are  well  understood,  but 
little  special  instruction  will  be  needed  to  enable 
one  to  prepare  such  dishes  with  success;  though 
even  a  novice  may  use  a  fireless  cooker  if  the 
general  directions  and  explanations,  as  well  as 
the  individual  recipes,  are  carefully  read  and 
followed.  While  such  dishes  as  toast,  pancakes, 
roast  or  broiled  meats,  baked  bread  and  biscuits, 
are  impossible  to  cook  in  the  simpler  form 
of  hay-box,  the  insulated  oven,  the  latest 
development  of  the  fireless  cooker,  opens  up 
possibilities  that  may  lead  to  a  much  wider  adapta- 
tion of  home-made  insulators  to  domestic  pur- 
poses. Roast  meats,  however,  may  first  be 
cooked  in  the  oven  and  completed  in  the  hay-box 
or  cooker,  or  they  may  be  cooked  in  the  hay-box 
till  nearly  done  and  then  roasted  for  a  short  time 
to  obtain  the  crispness  which  can  be  given  only 
by  cooking  with  great  heat. 

During  ordinary  cooking  there  is  a  great  loss 
of  heat,  due  to  radiation  from  the  cooking  utensil 


THE  FIRELESS  COOKER  5 

and  escaping  steam.  If,  however,  this  heat  could 
be  retained,  the  food  would  continue  to  cook 
in  the  absence  of  fire.  This  is  what  occurs  in  the 
hay-box.  Hay,  being  a  poor  conductor  of  heat, 
will,  if  closely  packed  around  a  kettle  of  boiling 
food,  maintain,  for  a  number  of  hours,  a  sufficiently 
high  temperature  to  continue  the  cooking  process. 
The  familiar  practice  of  using  newspapers  or 
carpet  in  keeping  ice  from  melting  depends  upon 
the  same  principle.  In  both  cases  a  material 
which  is  a  poor  conductor  of  heat,  when  interposed 
between  the  surrounding  air  and  articles  which 
are  either  colder  or  hotter  than  the  air,  being 
found  to  preserve  their  temperature.  Other 
materials  than  hay  or  papers  will  act  in  the  same 
way;  such,  for  instance,  as  excelsior,  sawdust, 
wool,  mineral  wool,  and  others.  A  vacuum  will 
have  the  same  effect  as  insulating  materials. 
The  "Thermos  Bottle"  and  similar  inventions, 
which  are  glass  bottles  surrounded  by  a  vacuum 
and  contained  in  metal  cases,  will  keep  foods 
hot  or  cold  for  many  hours.  If  heated  with  a 
little  boiling  water  before  boiling  food  is  poured 
in  they  will  even  cook  some  foods  satisfactorily. 
A  vacuum  is  expensive,  as  it  is  difficult  to  obtain, 
and  therefore  the  ordinary  fireless  cooker  is  better 
suited  to  every-day  use;  but  if  one  of  these  bottles 
is  at  hand  it  may  be  utilized  in  cases  of  illness 


6  THE  FIRELESS  COOK  BOOK 

or  on  journeys  or  in  other  unusual  circumstances, 
when  a  cooker  is  not  available. 

The  general  trend  of  recent  scientific  investi- 
gation seems  to  indicate  more  and  more  clearly 
that  the  prevalent  idea  that  all  food  must  be 
cooked  at  a  high  temperature,  such  as  that  of 
boiling  w^ater  (212  degrees  Fahrenheit),  is  a 
mistaken  one.  Experiments  have  shown  that 
starches  are  made  thoroughly  digestible  at  tem- 
peratures varying  from  149  degrees  to  185  degrees 
Fahrenheit.  Cellulose,  the  woody  fibre  of  vegetable 
foods,  becomes  perfectly  softened  at  a  temperature 
considerably  below  212  degrees,  while  albuminous 
materials,  of  which  all  animal  and  many  vegetable 
foods  are  largely  composed,  are  not  only  well- 
cooked  at  a  low  temperature,  but  are  decidedly 
more  easily  digestible  than  when  cooked  at  the 
higher  temperatures  of  boiling  or  baking. 

SPECIAL    ADVANTAGES    OF    THE    FIRELESS    COOKER 

First,  its  economy,  not  only  of  fuel  and  of  space 
on  the  stove,  but  of  efi^ort,  of  utensils,  and  also  of 
food  materials  and  flavour.  It  has  been  stated 
that  90  per  cent,  of  the  fuel  used  in  ordinary 
cooking  will  be  saved  by  the  hay-box.  This 
percentage  will  vary  with  different  housekeepers, 
as  some  understand  the  economy  of  fuel  much 
better  than  others,  but  there  is  no  doubt  that  it 


THE  FIRELESS  COOKER  7 

IS  very  great  when  the  cooker  is  used.  This  is 
especially  true  when  the  fuel  is  gas,  kerosene, 
gasolene,  or  denatured  alcohol  (possibly  the  com- 
ing fuel  for  common  use).  Where  a  wood  fire 
or,  particularly,  where  a  coal  fire  must  be  main- 
tained, the  fuel  saved  by  the  cooker  will,  mani- 
festly be  less  than  with  such  fuels  as  can  be 
readily  extinguished  when  their  use  is  over,  but 
even  in  such  cases  there  is  some  economy  of  fuel. 
One  must  use  the  cooker  to  realize  the  saving 
in  work  that  it  means.  Think  what  it  is  to  have 
a  method  of  cooking  involving  no  necessity  for 
remaining  in  the  kitchen  to  keep  up  a  fire  or  watch 
the  food !  As  most  hay-box  cooking  takes  a  con- 
siderable length  of  time,  and  many  articles  are 
not  specially  injured  by  overcooking,  this  means 
that  foods  can  often  be  placed  in  the  box  and 
left  for  hours,  while  the  housekeeper  is  enabled 
to  go  out  for  a  day's  work,  or  to  occupy  her  time 
in  other  ways,  with  a  mind  free  from  all  care  of 
the  meal  that  is  cooking.  The  user  of  a  hay- 
box  will  soon  find,  too,  that  utensils  are  not  so 
hard  to  wash  after  lying  in  hay  as  when  food 
has  been  dried  or  burned  on,  and  as  the  scraping 
and  scouring  given  to  ordinary  utensils  wears 
them  out  very  fast,  there  is  here  also  a  considerable 
economy  of  utensils.  There  is  found  to  be  a  very 
great    saving   of  food    materials    on    account   of 


8  THE  FIRELESS  COOK  BOOK 

"left-over"  foods  and  others  that  might  be 
utilized,  if  the  long  cooking  which  they  require 
to  make  them  palatable  did  not  involve  such 
expense  in  the  way  of  fuel  as  to  offset  the  advan- 
tage of  using  them,  such  as  in  the  case  of  soup 
stock,  tougher  cuts  of  meat,  etc.  Special  atten- 
tion is  paid  in  this  book  to  the  preparation  of  a 
variety  of  cheap  foods  and  "left-overs." 

The  absence  of  heat  and  odours  in  the  kitchen 
is  another  of  the  advantages  of  this  cookery. 
On  the  hottest  summer  days  a  cooker  will  not 
increase  the  heat  of  the  room,  while  even  in  a 
living-room,  onions,  turnips,  cabbage,  and  such 
ill-smelling  foods  could  be  cooked  with  no  sus- 
picion of  the  fact  on  the  part  of  the  family  or 
visitors.  The  fact  that  a  cooker  can  also  be 
made  attractive  in  appearance,  and  used  in 
rooms  not  ordinarily  used  for  cooking,  is  of 
interest  to  some  people  who  are  not  able  to  com- 
mand even  the  ordinary  amenities  of  house- 
keeping life. 

In  the  matter  of  flavour  there  is  a  distinct 
gain  in  fireless  cookery.  Many  are  familiar, 
by  experience  or  hearsay,  with  the  specially 
delicious  flavour  of  food  cooked  in  primitive  ways, 
such  as  burying  the  saucepan  in  a  hole  in  the 
ground,  of  clambakes,  or  of  cooking  food  by 
dropping  heated  stones  into  the  mixture,  in  which 


THE  FIRELESS  COOKER  9 

cases  the  closely  covered  food  is  slowly  cooked 
at  a  low  temperature.  The  praises  given  to  such 
cookery  are  often  ascribed  to  the  "hunger-sauce*' 
that  usually  accompanies  outdoor  cookery,  but 
not  with  entire  justice,  for  there  is  a  real  difference 
in  flavour. 

As  it  has  been  well  proved  that  tasteless  food 
is  less  easily  or  thoroughly  digested  than  food 
which  has  a  good  flavour,  owing,  probably,  to 
the  fact  that  high-flavoured  food  stimulates  the 
flow  of  digestive  juices,  the  advantage  lies  in 
this  respect  also  with  hay-box  food  over  much 
of  the  ordinary  food  served. 

The  bearing  of  fireless  cookery  upon  the  servant- 
problem  might  well  fill  a  chapter  by  itself.  Any 
woman  who  uses  this  device  for  a  year  can 
become  eloquent  upon  this  subject.  When  cook- 
ing no  longer  ties  one  to  the  kitchen,  is  no  longer 
a  labour  that  monopolizes  one's  time,  dishevels 
one's  person,  and  exasperates  the  temper,  the 
cook  may  go.  We  shall  save  her  wages,  her  food, 
her  room,  and  her  waste,  and  have  more  to  spend 
in  ways  that  bring  a  more  satisfactory  return. 

DIRECTIONS  FOR  MAKING  A  HAY-BOX  OR  FIRELESS 
COOKER 

The  box  may  be  an  unpainted  one  such  as  can 
be  obtained  for  a  few  cents  from  any  store  where 


10        THE  FIRELESS  COOK  BOOK 

one  of  suitable  size  and  shape  is  used,  or  it  may 
be  a  handsome  hardwood  chest,  or  even  an  old 
trunk.  In  selecting  it,  choose  one  made  of  suffi- 
ciently heavy  boards  to  admit  of  having  hinges  and 
a  hasp  put  on  it.  If  it  is  to  be  used  in  a  dining- 
room,  or  where  attractive  appearance  is  to  be 
desired,  it  may  be  covered  with  chintz  or  denim, 
or  a  coat  of  paint,  if  not  made  of  finished  hard 
wood.  An  old  ice-box,  one  that  has  a  hinged 
lid  at  the  top,  has  been  utilized  for  this  purpose 
with  success.  A  barrel  makes  an  excellent  hay- 
box,  especially  for  very  large  kettles,  but  the 
cover  cannot  easily  be  hinged  and  must,  there- 
fore, be  weighted  to  hold  it  down  tight.  In 
size  the  box  should  be  from  two  to  five  inches 
larger  in  every  dimension  than  the  kettle  it  con- 
tains. The  kettle  is,  therefore,  the  first  thing 
to  be  secured,  and  full  directions  for  choosing  it 
are  given  on  page  13.  The  next  point  to  con- 
sider is  the  packing  material.  When  this  has 
been  chosen,  the  directions  for  packing  the  box, 
given  on  page  15,  will  tell  how  much  space  must 
be  allowed  for  insulation  and,  consequently,  of 
what  size  the  box  must  be.  If  it  is  so  large  as  to 
admit  of  more  insulation  than  that  absolutely 
required,  there  is  no  objection,  only  a  possible 
gain.  If  it  is  intended  to  pack  the  box  with 
more  than  one  utensil  this  will  also  have  a  bearing 


THE  FIRELESS  COOKER  ii 

upon  its  size.  Allow  nearly,  or  quite,  double  the 
insulation  between  the  utensils  that  is  provided 
on  the  other  sides,  otherwise  there  may  be  diffi- 
culty in  removing  one  utensil  while  the  other  is 
still   cooking. 

Hinges  and  a  hasp,  or  some  device  to  hold 
the  cover  of  the  box  shut,  will  be  necessary,  as 
the  packing  should  be  such  that  there  is  a  little 
upward  pressure  on  the  cover. 

A  cushion  is  desirable  to  cover  each  kettle  used, 
one  which  is  thick  enough  to  fill  the  hay-box 
after  the  kettle  is  in  place.  For  making  these 
cushions  use  muslin,  denim,  or  any  thing  of  the 
kind  that  is  at  hand,  filling  them,  generally,  with 
the  same  material  as  that  used  in  packing  the 
box.  Shape  them  like  a  miniature  mattress, 
joining  two  pieces  which  are  the  dimensions  of 
the  top  of  the  box  with  a  strip  which  is  from  two 
and  one-half  inches  to  four  or  five  inches  wide, 
the  width  depending  upon  the  material  with 
which  the  cushion  is  stuffed,  some  materials 
requiring  thicker  insulation  than  others. 

The  packing  material  may  be  either  hay,  straw, 
paper,  wool,  mineral  wool,  excelsior,  ground  cork. 
Southern  moss,  sawdust,  or  any  other  non- 
conducting material  that  is  adapted  to  filling  the 
space  between  the  kettle  and  the  box.  If  hay  is 
used,    choose   soft   hay.     Wool   is,   perhaps,   the 


12        THE  FIRELESS  COOK  BOOK 


best  heat  retainer  of  those  mentioned,  and  it  is 
easy  and  pleasant  to  handle.  Clean,  soft  wool 
may  be  purchased  at  woollen  mills  and  elsewhere. 
It  should  cost  about  thirty-five  cents  a  pound. 


Hay-Box  With  Two  Compartments. 
Partly  packed  compartment  of  hay-box,  Finished  compartment 

showing      pail     in    place    for     packing.  of    hay-box.       Cushion. 

Cushion.       "  Space      adjuster."     Small  Large   Pail.      Pan    and 

pail  to  fit  in  "  space  adjuster."  cover. 

but  as  it  is  very  light  it  requires  much  less,  by 
weight,  than  of  some  other  cheaper  materials. 
Mineral  wool  can  be  purchased  at  large  hard- 
ware stores.     It  costs  about  five  cents  a  pound, 


THE  FIRELESS  COOKER  13 

but  about  five  times  as  many  pounds  are  required 
as  an  equivalent  for  wool.  Cheap  cotton  batting 
can  be  obtained  at  dry-goods  stores;  ground  cork 
from  large  grocers.  This  is  used  by  them  as 
packing  for  grapes  or  other  fancy  fruits.  Saw- 
dust, obtainable  at  sawmills,  and  perhaps  else- 
where, must  be  well  dried  before  using.  Excel- 
sior is  used  by  many  kinds  of  merchants,  and  can 
be  bought  for  about  two  cents  a  pound.  Hay 
is  plentiful  in  country  places  and  can  also  be 
purchased  at  feed-stores  in  the  cities.  Southern 
moss,  easily  procurable  in  the  Southern  States, 
can  be  found  at  many  upholsterers'  in  the  North 
as  well.  Newspapers  and  hair,  such  as  is  used 
by  plasterers,  are  available  in  city  and  country. 

The  utensils.  Perhaps  the  best  shape  for  the 
cooking  utensil,  that  is,  one  which  will  have  the 
least  possible  radiating  surface,  is  a  pail  about 
the  depth  of  its  own  diameter.  The  sides  should 
be  straight  and  perpendicular  to  the  bottom. 
The  cover  should  fit  securely  into  place.  If  a 
smaller  utensil  is  to  be  used  inside  the  large  one, 
which  is  often  a  great  convenience,  it  must  not 
be  so  high  that  the  cover  of  the  larger  pail  will 
not  go  on.  A  "pudding  pan"  may  be  used  for 
the  inside  utensil,  resting  on  the  rim  of  the  pail; 
but  care  must  be  taken,  with  this  arrangement, 
that  a  cover  is  secured  that  will  fit  the  pan  closely. 


14        THE  FIRELESS  COOK  BOOK 

To  select  the  material  best  adapted  for  cooker 
utensils  one  must  consider  its  wearing  quality, 
its  heat-absorbing  power,  to  some  extent,  and  also 
the  action  upon  it  of  the  water,  acids,  salts,  etc., 
which  are  found  in  the  foods.  For  instance, 
iron  utensils,  as  well  as  most  tinware  that  has 
been  used  for  any  length  of  time,  will  rust  with 
the  long  subjection  to  heat  and  moisture;  acids 
will  make  a  disagreeable  taste  with  iron  or  old 
tin  utensils;  while  acids  in  such  long  contact 
with  even  new  tin  might  also  form  poisonous 
tin  salts  in  sufficient  quantity  to  be  decidedly 
injurious.  Earthenware  would  seem  ideal  except 
that  it  is  likely  to  break  when  over  the  flame. 
It  is  desirable  that  the  covers  be  of  the  same 
material  as  the  utensil,  or  of  some  other  rust- 
proof material.  It  will  pay  to  get  the  best,  when 
buying  these  kettles,  for  they  will  last  well,  with 
reasonable  care,  aijd  a  poor  utensil  will  soon 
be  of  no  use  whatever.  Well-enameled  iron, 
except  for  its  weight,  is  good;  also  the  best  quality 
of  agate  ware,  ordinary  aluminum,  or,  perhaps 
best  of  all,  for  very  large  utensils  at  least,  cast 
aluminum.  Aluminum  is  expensive,  but  its  light 
weight,  excellently  fitting  parts,  and  lasting  quali- 
ties commend  it  above  other  materials,  and  it 
will  be  found  to  pay  in  the  end. 

The  size  of  the  pails  will  depend  to  some  extent 


THE  FIRELESS  COOKER  15 

upon  the  number  of  people  to  be  served,  although 
there  is  a  minimum  size,  below  which  there  is 
not  a  sufficient  bulk  of  food  to  cook  well.  Under 
the  heading  "  Practical  Suggestions  on  the  Use 
of  the  Fireless  Cooker,"  this  matter  of  quantity 
is  more  fully  discussed.  For  a  family  of  five  or 
six  persons  a  six-quart  pail  with  a  pan  to  fit  inside 
of  it  has  been  found  satisfactory.  It  will  be  con- 
venient to  have  also  a  larger  pail  for  large  pieces 
of  meat,  such  as  hams. 

Method  of  packing  the  box.  This  will  vary 
somewhat  with  the  different  insulating  materials 
used.     These  may  be  classified  as: 

Those  into  which  the  cooking  utensil  may  be 
set  without  any  intervening  covering,  among 
which  are  hay,  excelsior,  and  paper. 

Those  requiring  a  covering  material  to  keep 
them  in  place  and  to  protect  them  from  contact 
with  the  utensil,  among  which  are  wool,  mineral 
wool,  cork,  sawdust,  and  cotton. 

Boxes  to  be  filled  with  the  first  class  of  insulat- 
ing materials  are  packed  in  the  following  manner: 

Line  the  box  and  cover,  smoothly,  with  one 
thickness  of  heavy  paper,  or  several  thicknesses 
of  newspaper.  This  will  prevent  cold  air  from 
finding  its  way  through  the  cracks,  and  dust  and 
pieces  from  sifting  out.  Asbestos  sheeting  also 
makes   a   good   lining.     Pack   in  the   bottom  of 


i6        THE  FIRELESS  COOK  BOOK 

the  box  a  firm  layer  of  insulating  material  not 
less  than  three  or  four  inches  in  depth.  This 
must  raise  the  cooking  pail  to  within  from  three 
to  five  inches  of  the  top  of  the  box.  Set  the 
utensil  in  the  middle  of  the  space  allowed  for  it 
on  this  layer,  and  pack  around  it,  very  tightly, 
until  level  with  the  top  of  the  kettle.  When  this 
is  removed  it  will  be  found  to  have  left  a  hole 
just  large  enough  for  it  to  slip  into  again.  A 
little  manipulation  will  make  the  rim  of  this 
pocket  less  ragged  than  at  first.  The  cushion 
for  boxes  packed  with  excelsior  or  hay  should 
be  at  least  four  inches  thick.  In  packing  with 
paper,  lay  first  an  even  layer  three  or  more  inches 
thick  of  folded  papers,  filling  the  space  around 
the  kettle  with  soft,  crumpled  papers.  In  place 
of  the  top  cushion,  make  a  bundle  of  papers 
folded  to  just  the  right  size.  This  can  only  be 
done  when  perfectly  flat  pail  covers  are  used, 
unless  a  supplementary  soft  cushion  be  first  laid 
over  the  pail. 

The  box  is  now  ready  for  cooking,  but  if,  after 
considerable  use,  the  material  shrinks  so  that 
the  whole  space  is  not  firmly  filled,  a  little  more 
may  be  added.  There  should  always  be  at 
least  a  slight  pressure  when  the  cover  is  closed. 
The  paper  lining  described  on  page  20,  while  not 
necessary  to  this  class  of  boxes,  is  an  improvement. 


THE  FIRELESS  COOKER 


17 


Boxes  to  be  filled  with  the  second  class  of 
material  are  packed  in  the  following  manner: 

Line  the  box  with  a  smooth  covering  of  paper  or 
asbestos,  tacked  into  place.  Pack  a  layer  of 
insulating  material,  three  inches  or  more  in  thick- 
ness, in  the  bottom,  laying  a  piece  of  heavy 
paper  on  this.  Sew  two  or  three  thicknesses  of 
pliable  cardboard  into  the  form  of  a  cylinder  that 
will  fit  around  the  utensil  loosely.     (Fig.  No.  i.) 


Figure  No.  i. 
Pasteboard  cylinder  to  fit  the  pail. 

It  must  be  of  the  same  height  as  the  kettle.  Set 
this  cooker-pail,  surrounded  by  the  cylinder,  on 
the  layer  in  the  box.  Holding  the  kettle  in  place 
with  one  hand,  pack  tightly  around  it,  to  the 
level  of  the  top  of  the  pail.  (See  page  12.)  The 
efficiency  of  the  box  depends  largely  upon  this 
packing.  Cut  a  round  hole,  the  size  of  the  cooker 
nest,  in  a  piece  of  heavy  pasteboard,  to  fit  the 
top  of  the  box.  Lay  this  over  the  packing,  so 
that  it  will  cover  it  completely.      The  box  is  now 


i8 


THE  FIRELESS  COOK  BOOK 


ready  for  its  cloth  lining.  To  make  this,  cut  three 
pieces  of  cloth;  one  to  be  one-inch  or  more  larger 
than  the  top  of  the  box,  with  a  round  hole  cut  in 
its  centre,  one  inch  smaller  than  the  diameter 
of  the  cooker-pail  (Fig.  No.  2:1);  another  to  be  a 


%  3 

Figure  No.  2. 
Showing  how  to  cut  the  cloth  pieces  for  lining  a  home-made  cooker. 

round  piece  one-inch  larger  than  the  diameter 
of  the  pail  (Fig.  No.  2:2);  and  the  third  to  be  a 
strip  one-inch  wider  than  the  height  of  the  pail, 
and  long  enough  to  go  around  it  with  an  inch  to 
spare  (Fig.  No.  2:3).     Sew  the  ends  of  this  strip 


THE  FIRELESS  COOKER  19 

together  to  make  a  cylinder.  Into  one  end  of 
this  cyHnder  sew  the  round  piece.  The  other 
end  is  to  be  sewed  into  the  large  piece,  taking  in 
each  case  a  half-inch  seam.  When  this  is  put 
into  the  box  it  will  line  the  nest  for  the  kettle, 
and  cover  the  pasteboard  which  rests  on  top. 
(Fig.    No.    3.)     Remove  the   pail   and   tack  this 


W 

Figure  No.  3. 
Showing  the  cloth  lining  just  about  to  be  placed  in  the  box. 

cloth  lining  in  place,  turning  in  the  edges  where 
it  is  tacked  to  the  box.  A  paper  lining  may  be 
substituted  for  cloth  in  the  following  manner: 
Take  a  sheet  of  very  heavy  paper,  at  least  one 
inch  larger  in  every  dimension  than  the  top  of 
the  box.  Draw  a  circle  in  the  centre  of  it  the 
size  of  the  pail.     In  the  centre  of  this  circle  cut 


20        THE  FIRELESS  COOK  BOOK 

a  small  hole  large  enough  to  insert  the  blade  of 
a  pair  of  scissors.  From  this  hole,  cut  to  the 
circle,  so  as  to  strike  it  at  intervals  of  about  one 
and  one-half  inches.  (Fig.  No.  4.)  Fit  the  paper 
over  the  top  of  the  packing  in  the  box  so  that 
this  circle  will  come  just  over  the  nest  for  the  pail. 
Put  the  cooker-pail  into  the  nest  and  it  will 
crease  the  points  down  at  exactly  the  right  place. 


Figure  No.  4. 

Showing  the  manner  of  cutting  the  paper  coyering 

for  a  fireless  cooker. 


Figure  No.  5  shows  the  cooker  completed.  A 
paper  lining  is  in  some  respects  to  be  preferred 
to  cloth.  It  is  easy  and  quick  to  make  and  can 
be  readily  replaced  if  it  becomes  soiled. 

With  either  class  of  cooker  more  than  one  nest 
may  be  made.  It  is  well,  in  that  case,  to  have  a 
wooden  partition  put  into  the  box  before  packing 


THE  FIRELESS  COOKER 


21 


it,  although  this  is  not  strictly  necessary.  Each 
portion  of  the  box  can  then  be  packed  indepen- 
dently and  for  utensils  of  different  sizes  if  desired. 
If  possible,  when  packing  a  box  with  mineral 
wool,  do  the  work  out  of  doors,  wearing  a  pair  of 


Figure  No.   5. 
Showing  the  paper  liniji/?  of  a  fireless  cooker  in  place. 

gloves,  as  particles  from  it  fly  into  the  air  and  are 
extremely  irritating  to  the  throat  and  skin. 
Twenty-five  pounds  of  mineral  wool  will  pack 
a  nine-quart  pail  in  a  box  fifteen  by  fifteen 
inches  and  eleven  inches  high.  Five  pounds  of 
wool  will  pack  the  same  box  for  using  a  nine-quart 
pail.  If  a  smaller  pail  is  used,  more  wool  or 
mineral  wool  will  be  required. 


22        THE  FIRELESS  COOK  BOOK 

Sawdust  is  one  of  the  easiest  materials  to  handle. 
It  packs  easily  and  does  not  require  a  cloth 
covering,  heavy  paper  answering  the  purpose 
perfectly.  Proceed  with  the  packing  as  for  wool 
or  mineral  wool  and  such  other  materials,  omitting 
the  pasteboard  top.  In  place  of  this  and  the 
cloth  covering  use  a  paper  lining. 

The  "space  adjuster''  is  a  padded  cylinder 
which  slips  into  a  cooker  pocket  and  makes  a 


**  Space  adjuster"  before  it  is  covered;  and  small  pad 
to  fill  the  space  below  the  pail. 

receiver  for  a  smaller  cooker-pail  than  that  for 
which  the  cooker  was  packed.  It  can  be  made 
by  putting  together  two  pasteboard  cylinders  of 
equal  length,  one  of  which  will  fit  rather  loosely 
outside  of  the  small  pail,  and  the  other  of  which 
will  slip  easily  into  the  cooker  pocket  and  line  it 
from  top  to  bottom.  When  the  small  cylinder  is 
stood  inside  of  the  larger  one  the  space  between 
the  two  should  be  firmly  packed,  preferably  with 


THE  FIRELESS  COOKER  23 

a  soft  material  such  as  cotton  or  wool.  To  keep 
the  filling  in  place  while  packing  it  the  cylinder 
may  be  wound  with  twine,  as  shown  in  the  accom- 
panying illustration.  It  may  then  be  covered 
with  a  fitted  muslin  cover.  Sew  two  tabs  on  this 
cover,  with  which  to  lift  the  space  adjuster  out. 
When  slipped  into  the  cooker  pocket,  and  the 
small  pail  placed  in  the  new  pocket  thus  formed, 
there  will  be  found  to  be  a  space  below  the  pail, 
which  may  be  filled  by  a  round  cushion  made 
for  the  purpose. 


Section  Tiew  of  "  space  adjuster  "  showing  the  pail 
and  cushion  in  place. 

Ready-made  hay-boxes  and  fireless  cookers 
are  to  be  found  on  the  market,  some  of  which 
have  advantages  over  the  home-made  article 
along  with  some  disadvantages.  First  of  the 
disadvantages  is,  perhaps,  the  cost,  the  expense 
being  considerably  greater  than  for  the  home- 
made box.  Also  the  choice  in  the  matter  of  shapes 
and  material  for  the  utensils  cannot  be  as  great 


24        THE  FIRELESS  COOK  BOOK 

as  in  home-made  boxes,  and  some  of  the  cookers 
are  unpractical  in  minor  details.  On  the  other 
hand,  the  commercial  cookers  are  ready  for  use, 
some  of  them  being  excellently  adapted  to  their 
purpose,  and  to  many  people  this  would  offset 
the  cost.  Those  that  are  made  .of  metal,  on  the 
plan  of  refrigerators,  perhaps  not  boxes  at  all, 
would  appeal  to  certain  housekeepers  as  likely 
to  be  more  cleanly  than  upholstered  boxes.  But, 
as  food  is  always  in  tightly-covered  vessels,  and 
as  experience  has  shown  that  ordinary  care  will 
prevent  anything  from  being  spilled,  a  hay-box 
having  been  kept  sweet  and  clean  without  refilling 
for  over  a  year,  the  danger  of  uncleanliness  is  not 
so  great  as  would  at  first  appear.  Doubtless 
where  servants  are  entrusted  with  the  use  of  the 
cooker  there  would  usually  be  a  greater  necessity 
for  guarding  against  untidiness. 

In  selecting  a  ready-made  cooker  certain  points 
should  be  considered.  See  that  the  parts  fit 
closely  together,  are  simple  and  strong  in  con- 
struction; that  there  are  no  seams  or  pockets  in 
the  kettles  which  would  be  difficult,  if  not  impos- 
sible, to  get  clean;  that  the  kettles  are  a  suitable 
size,  namely,  not  too  large,  if  they  are  to  cook 
food  for  a  small  family,  and  not  too  small  to  ensure 
sufficient  heat  for  proper  cooking;  and  that  there 
is  no  air  space  over  the  cover  that  will  not  be 


THE  FIRELESS  COOKER  25 

filled  when  the  cooker  is  closed.  In  the  case  of 
the  metal  cookers  a  round  cover  with  a  single 
hinge  is  a  point  of  weakness,  for  the  cover  is  not 
sufficiently  supported  to  endure  the  strain  of  con- 
stant use.  Many  of  the  cookers  also  use  tin  very 
considerably,  which  is  objectionable.  Doubtless 
there  will  be  constant  improvements  in  these 
inventions,  as  there  is  a  growing  demand  for  them 
and  an  increasing  intelligence  as  to  their  use. 

MATERIALS    NEEDED    FOR  A   HOME-MADE   FIRELESS 
COOKER 

A  box  or  barrel  (see  page  9). 

One  pair  of  strong  hinges. 

A  hasp. 

Material  for  stuffing  (see  page  11). 

One  or  more  large  pails  (see  page  13). 

One  or  more  small  pails  or  pans  (see  page  13). 

Muslin,  Iy  yards  or  more,  depending  upon  the  size  of  the  box, 

A  cooking  thermometer. 

Heavy  pasteboard. 

Pliable  pasteboard. 

Brown  paper. 

Tacks  and  screws. 

PRACTICAL    SUGGESTIONS    FOR    USING    A    FIRELESS 
COOKER 

While  success  in  using  a  cooker  is  reasonably 
sure  if  directions  are  clear  and  detailed,  and  can 
be  followed  exactly,  yet  it  is  well  to  understand, 


26        THE  FIRELESS  COOK  BOOK 

in  a  general  way,  the  conditions  of  success  in 
order  that  a  deviation  from  directions,  if  such 
should  ever  be  found  necessary,  will  not  mean 
failure. 

As  the  cooking  depends  upon  the  retention  of 
heat,  it  stands  to  reason  that  there  must  be  heat 
to  retain.  A  pint  of  food  does  not  contain  as 
much  heat  as  a  quart,  even  though  both  be  of 
the  same  temperature  to  begin  with.  This  can 
be  demonstrated  by  setting  a  pint  and  a  quart 
of  boiling  water  side  by  side.  The  pint  will  lose 
its  small  amount  of  heat  and  grow  cold  much 
sooner  than  the  quart,  with  its  larger  amount. 
After  an  equal  time  eight  quarts  of  food  in  the 
cooker  have  been  found  to  register  15  degrees 
Fahrenheit  higher  than  one  and  one-half  quarts, 
other  conditions  being  the  same.  This  explains 
the  failures  of  some  beginners  which  are  due  to 
the  fact  that  such  a  small  quantity  of  food  was 
taken  that  there  was  not  sufficient  heat  to  begin 
with.  Obviously  this  danger  is  less  with  foods 
requiring  only  a  slight  cooking,  since,  even  with 
small  quantities,  some  time  elapses  before  the 
food  grows  too  cold  to  cook  at  all. 

The  total  quantity  of  food  is,  therefore,  seen  to 
be  an  important  factor  in  success.  The  larger 
the  amount  of  food,  the  higher  the  temperature 
will  be  at  the  end  of  a  given  length  of  time.     Where 


THE  FIRELESS  COOKER  27 

the  amount  is  very  large,  as  in  the  case  of  hotel 
and  institution  cookery,  this  gain  is  so  great 
that  the  time  required  for  cooking  is  materially 
reduced. 

The  proportion  between  the  amount  of  food  and 
the  size  of  the  utensil  in  which  it  is  cooked  is 
equally  important.  Experiments  have  shown 
that  one  and  one-half  quarts  of  water,  in  a  pail 
just  large  enough  to  hold  it,  will  register  15 
degrees  Fahrenheit  more  than  the  same  measure 
of  water  in  a  nine-quart  pail  at  the  end  of  an 
hour;  while  at  the  end  of  twelve  hours  there  is 
28  degrees  of  difference.  It  is  thus  seen  that  a 
well-filled  kettle  is  more  likely  to  cook  success- 
fully than  one  partially  filled.  When  it  is  impos- 
sible to  cook  in  a  smaller  pail,  and  thus  avoid 
vacant  space  in  the  kettle,  the  difficulty  may,  to 
some  extent,  be  offset  by  using  a  pan  for  the  food 
with  sloping  sides  and  broad  rim,  such  as  a 
''pudding  pan,"  which  may  be  set  into  the 
cooker-pail  and,  by  resting  upon  its  rim,  will  be 
suspended  in  it.  This  arrangement  admits  of 
filling  the  lower  part  of  the  pail  with  boiling 
water  or  with  boiling  food,  in  case  a  second 
kind  of  food  is  to  be  cooked  for  the  same  length 
of  time. 

Space  between  the  pail  and  packing  material 
is  also  likely  to  be  disastrous,  so  that  it  is  not 


28        THE  FIRELESS  COOK  BOOK 

advisable  to  try  to  use  a  small  pail  in  a  "nest" 
made  for  a  large  one  without  the  "space  adjuster" 
described  on  page  22.  Even  the  space  which 
results  after  a  short  use  of  a  newly  packed  box 
will  be  sufficient  for  the  escape  of  some  heat 
and  should  always  be  filled  in. 

Place  the  cooker  near  the  stove,  since  it  is 
important  to  transfer  the  food  very  quickly  from 
one  to  the  other.  The  cooker  should  be  open, 
the  cushion  removed  and  everything  in  readiness 
before  the  food  is  taken  from  the  fire;  then,  before 
it  has  time  to  stop  boiling,  it  should  be  in  place 
in  the  box.  Loss  of  time  at  this  juncture  owing 
to  uncertain  movements  is  a  fruitful  source  of 
failure  among  beginners. 

Keep  the  box  tightly  closed  from  the  moment 
the  food  is  put  into  it  until  it  is  entirely  done,  as 
if  for  any  reason  the  box  is  opened  before  the 
appointed  time,  the  contents  must  be  reheated 
to  boiling  point  before  being  replaced. 

The  time  for  cooking  foods  on  the  stove,  previous 
to  putting  them  into  the  cooker,  is  usually  very 
short.  Food  in  large,  solid  masses,  as  ham,  pot 
roasts,  moulds  of  bread,  etc.,  must  be  boiled  until 
thoroughly  heated  to  the  centre,  obviously  requir- 
ing longer  boiling  the  larger  and  denser  the 
pieces  are.  Food  that  is  broken  and  less  com- 
pact will  be  readily  penetrated  by  heat  and  will 


THE  FIRELESS  COOKER  29 

be  boiling  hot  nearly  or  quite  as  soon  as  the 
surrounding  water.  Such  foods  need  only  a 
moment's  brisk  boiling  before  being  put  into 
the  cooker.  Cereals,  although  in  fine  parti- 
cles, easily  settle  into  a  dense,  impenetrable 
mass  during  the  long  period  of  undisturbed 
cooking,  unless  boiled  until  they  are  slightly 
thickened. 

The  length  of  time  for  cooking  in  the  cooker 
depends  upon  several  factors:  (i)  the  kind  of 
cooker,  whether  well  or  ill  packed,  and  whether 
good  or  poor  insulating  material  is  used;  (2) 
the  skill  of  the  cook  in  getting  the  kettle  into  the 
box  quickly;  (3)  the  amount,  toughness,  density, 
and  size  of  the  pieces;  (4)  whether  hard  or 
soft  water  is  used.  If  hard  water  is  used  foods 
require  more  cooking  to  become  tender  than 
with  soft  water.  Hard  water  may  be  softened, 
however,  by  the  addition  of  a  little  baking 
soda.  The  time  given  in  this  book  is  adapted 
to  a  home-made  cooker,  well  packed  with  any 
of  the  materials  suggested  in  the  section  giving 
directions  for  packing  the  cookers.  With  some 
commercial  cookers  a  shorter  time  may  be 
sufficient. 

It  is  frequently  stated  that  few  foods  are  injured 
by  overcooking,  but  while  this  is  true  of  a  great 
many  foods,  it  has  not  proved  to  be  the  case  with 


30        THE  FIRELESS  COOK  BOOK 

all.  Potatoes,  rice,  custards,  raised  mixtures, 
such  as  dumplings,  suet  pudding,  and  brown 
bread,  as  well  as  mzny  other  foods,  are  decidedly 
injured  by  overcooking.  The  recipes  generally 
state  the  minimum  and  maximum  time  which 
each  food  should  have.  This  information  will 
also  be  found  easily  accessible  in  the  classified 
index.  There  is  danger  in  leaving  meats  or 
soup  stock  or  even  cereals  in  the  cooker  long 
after  they  have  cooled  down,  as  they  will  be 
likely  to   spoil. 

Needless  to  say,  careful  reading  of  all  the 
directions  given,  and  following  them  in  every 
particular,  will  be  necessary  until  one  becomes 
well  acquainted  with  this  novel  method  of  cookery. 
Mistakes  in  temperature  tests,  in  measuring,  in 
time,  and  in  other  conditions,  may  result  in  failures, 
which  must  not  be  imputed  to  the  cooker,  but  to 
the  cook. 

It  will  probably  not  be  long,  after  the  first 
experiment  with  a  cooker,  before  several  com- 
partments are  fitted  up;  in  which  case  it  is  diffi- 
cult to  remember  what  food  is  in  each  and  at 
what  time  it  is  to  be  removed,  since  it  is  left  for 
so  many  hours.  To  meet  this  difficulty  a  slate, 
hung  in  the  kitchen  near  the  box,  will  be  found  a 
great  convenience.  It  may  be  permanently  ruled 
and  arranged  in  the  form  of  a  table,  to  be  filled 


THE  FIRELESS  COOKER 


31 


out  with  pencil.  A  good  form  to  use  is  the  one 
given  below.  The  compartments  may  be  num- 
bered or  described. 


Compartment 

Food 

Time  put  in 

Time  for  removal 

1 

II 

THE  PORTABLE  INSULATING  PAIL 

A  CHEAP,  portable  retainer,  for  keeping  food 
hot  or  cold  on  picnics,  automobile  trips,  and 
other  outings,  will  be  found  a  great  convenience 
and  will  fill  a  long-felt  want.  Tight-fitting  covers, 
fastened  in  place,  will  be  necessary  to  keep  food 
from  spilling;  and  very  cheap,  easily  obtained 
insulating  material  should  be  used  for  these 
pails,  so  that  in  case  the  packing  becomes  soiled 
it  can  be  discarded  without  loss.  Newspapers, 
hay,  or  excelsior  are  best  for  the  purpose.  The 
object  in  using  such  pails  is  not  to  cook  the  food, 
though  this  might  be  done  if  the  inner  pail  were 
small  enough  or  the  outer  pail  large  enough  to 
allow  of  sufficient  insulation,  but  to  keep  food 
already  cooked,  or  nearly  cooked,  at  a  temperature 
which  will  make  it  appetizing.  For  this  purpose 
a  couple  of  inches  of  insulation,  with  such 
materials  as  those  suggested,  will  answer  very 
well.  If  an  ordinary  fibre  or  wooden  household 
pail  is  used,  this  will  carry  two  or  three  quarts 
of  food.      Take  for  the  inner  utensil  one  just 

$2 


PORTABLE  INSULATING  PAIL      33 

large  enough  to  hold  the  food,  and  pack  the  outer 
pail  to  accommodate  it,  like  any  hay-box  or 
cooker.  If  designed  for  frequent  use  it  will  pay 
to  make  a  fitted  cushion,  but  for  a  single  occasion 
it  will  not  be  worth  while  to  take  this  trouble. 
Any  small  cushion  or  pillow  can  be  used,  merely 
turning  the  corners  under,  if  it  is  square.  In 
order  to  protect  it  from  danger  of  becoming 
soiled,  lay  a  number  of  thicknesses  of  newspaper 
over  the  inner  pail  before  putting  on  the  cushion. 
Be  careful  to  pack  it  so  that  the  cushion  will  fill 
the  upper  space  completely.  A  cover  must  be 
found  for  the  outer  pail,  and  if  a  wooden  cover 
is  not  at  hand,  a  round  tray  or  large  kettle  cover 
that  will  fit  it  may  be  utilized.  A  butter  pail, 
tin  pail  or  candy  pail  will  have  its  own  cover. 

To  fasten  the  covers  on,  tie  a  loose  slip-knot 
in  the  middle  of  a  piece  of  very  strong  twine  (Fig. 
No.  6:1);  before  puUing  it  up  tight,  slip  the  noose 
over  the  cover  of  the  pail  and  draw  the  remainder 
of  the  knot  out  till  it  is  loose  enough  to  go  around 
the  pail.  If  it  is  placed  under  the  rim  near  the 
top  of  the  utensil,  or  under  the  fastenings  of  the 
handle,  it  will  be  held  by  them  from  slipping  off. 
Then  draw  the  knot  up  tight,  and  tie  the  two 
ends  of  twine  over  the  top.  (Fig.  No  6:2.)  For 
greater  safety,  especially  on  the  outer  pail,  it  will 
be  well  to  use  two  such  strings,  placing  the  logps 


34        THE  FIRELESS  COOK  BOOK 

at  right  angles  to  one  another.  Soft  copper  wire 
might  be  used  for  this  purpose  instead  of  twine. 
When  the  food  is  in  the  inner  pail,  tie  on  the 
cover,  put  it  again  on  the  fire  until  it  is  boiling  hot, 


Figure  No.  6. 
I*  Mediod  of  tjing  slip-knot.     2.  Method  of  tying  the  coTcr  on  a  pail. 

and  place  it  quickly  in  the  insulating  pail.  More 
than  one  kettle  of  food  may  be  placed  in  the  pail 
if  there  is  room.  Food  thus  insulated  will  keep 
hot  for  hours,  even  in  cold  weather. 

Obviously,  this  arrangement  will  work  equally 
well  in  keeping  cold  foods  cool  in  summer,  such  as 


PORTABLE  INSULATING  PAIL      35 

ice  water,  or  cool  drinks.  Even  frozen  creams 
and  ices,  if  packed  well  in  a  mould,  covered  tin 
pail  or  can,  sealed  and  surrounded  with  a  small 
quantity  of  ice  and  salt,  and  the  whole  thus 
insulated,  will  keep  for  many  hours.  To  seal 
the  mould,  dip  a  narrow  strip  of  muslin  in  melted 
fat  and  lay  it  quickly  over  the  crack  between  the 
cover  and  mould. 


iir 

THE  REFRIGERATING  BOX  . 

AS  WE  have  seen  in  the  case  of  the  insulating 
l\.  pail,  the  principle  involved  in  cooking 
by  retained  heat  may  be  reversed,  and  the  heat 
may,  by  similar  means,  be  excluded  from  foods 
which  are  to  be  kept  cold.  Ice-boxes  and  refrig- 
erators are  made  with  this  end  in  view.  They 
are  constructed  with  heavy  walls,  usually,  if  not 
always,  with  an  interlining  of  some  non-conducting 
material,  to  exclude  the  heat  of  the  atmosphere. 
Where  such  an  article  is  needed  permanently, 
or  for  large  quantities  of  food,  the  various  refrig- 
erators on  the  market  are  better  adapted  to  the 
purpose  than  a  home-made  box.  But,  in  cases 
of  temporary  necessity  or  to  supplement  a  refrig- 
erator, the  home-made  refrigerating  box  will 
doubtless  find  a  use.  Ingenuity  will  suggest 
variations  in  the  manner  of  applying  the  principle 
of  insulation  to  keeping  foods  cold,  but  by  way 
of  suggestion  two  forms  of  refrigerating  boxes 
are  described  below. 

Take  three  or  more  stoneware  crocks  with 
36 


THE  REFRIGERATING  BOX 


37 


well-fitting  covers  of  the  same  material.  The 
size  of  the  crocks  must  be  determined  by  the 
quantity  of  food  to  be  kept.  Good  results  in 
the  way  of  temperatures  have  been  obtained  with 
those  holding  a  half  gallon,  but  the  amount  of 
food   accommodated  in  them  is,  of  course,  small. 


Refrigerating  box  packed  with  three  crocks. 


Proceed  exactly  as  for  packing  a  cooker,  except 
that  the  crocks  must  be  set  in  place  so  that  all 
of  them  touch  the  central  one,  which  is  to  be 
filled  with  ice. 

Although  any  insulating  material  suitable  for 
cookers  will  answer  for  a  refrigerating  box,  saw- 
dust will  be  found  the  easiest  to  handle,  for  the 


38        THE  FIRELESS  COOK  BOOK 

reason  that  its  fine  particles  will  more  readily 
fill  the  acute  angles  between  the  crocks,  which 
must  be  carefully  packed  or  the  insulation  is  not 
complete.  It  will  be  best  to  make  one  narrow 
cushion  that  may  remain  in  place  over  the  central 
crock,  except  when  the  ice  is  to  be  renewed,  and 
two  others,  each  of  which  can  be  removed  singly 
when  the  crock  under  it  is  to  be  opened.  Put 
the  food  into  dishes  or  pails  that  can  be  removed 
with  it  and  washed.  This  will  obviate  the 
necessity  for  taking  out  the  crocks  frequently 
and  will  mean  a  considerable  saving  of  ice.  In 
lieu  of  one  solid  piece  of  ice,  broken  pieces  will 
be  found  to  answer  excellently.  Fill  the  ice- 
crock  as  full  as  possible,  and  do  not  open  it  until 
it  needs  refilling.  A  little  observation  of  your  own 
individual  box  will  be  necessary  to  tell  you  just 
how  long  your  crock  of  ice  will  last.  It  will 
probably  be  safe,  in  any  case,  to  leave  it  two  full 
days  after  filling  it  before  opening  it.  If  no 
foods  that  have  not  been  reasonably  cooled  are 
put  into  the  refrigerating  box  it  is  possible  that 
the  ice  may  last  three  or  four  days. 

Aside  from  the  efficiency  of  the  insulation,  the 
consumption  of  ice  will  depend  largely  upon  the 
amount  and  temperature  of  the  food  in  the  other 
crocks  and  the  frequency  with  which  they  are 
opened  to  the  warm  outside  air;   therefore  chose 


THE  REFRIGERATING  BOX         39 

as  cool  a  place  as  possible  for  the  box  to  stand, 
and  open  it  only  when  necessary.  Try  to  think 
of  all  the  articles  you  want  from  it  before  taking 
off  the  cushion.  Better  results  in  the  way  of 
temperature  can  be  obtained  with  these  boxes 
than  with  many  commercial  refrigerators,  although 
the  skill  and  care  in  using  either  will  be  a  large 
factor  in  the  economy  of  ice.  When  it  is  necessary 
to  open  the  box,  let  it  be  for  as  brief  a  time  as 
possible,  as  every  moment  that  it  is  open  means 
an  increase  of  temperature  and,  consequently,  a 
loss  of  ice. 

Another  variety  of  refrigerating  box  may  be 
made  by  thoroughly  insulating  a  tin  pail  partly 
filled  with  ice,  or  a  bread  box,  containing  a  crock 
for  ice.  Allow  the  same  amount  of  insulation 
as  that  called  for  with  the  various  packing 
materials  used  for  hay-boxes  or  cookers,  and 
pack  them  similarly.  It  will  not  often  be  neces- 
sary to  remove  the  inner  box  if  care  is  taken  in 
handling  the  dishes  of  food;  but  when  it  is  to  be 
scalded,  take  it  out,  wash  it  well,  boil  or  scald  it 
with  soda  and  water,  and  cool  it  again  before 
replacing  it  in  the  packing. 


IV 

COOKING  FOR  TWO 

WHILE  the  fireless  cooker  is,  perhaps, 
especially  adapted  to  families  of  average 
size,  or  larger,  there  is  no  reason  why  small 
quantities  of  food  cannot  be  equally  well  cooked, 
provided  the  cooker  is  properly  made  with  that 
in  view. 

A  large  utensil  will  involve  a  great  waste  of 
gas  and  time,  for  in  every  case  it  will  be  necessary 
to  heat  a  considerable  quantity  of  water  which 
is  only  required  to  fill  the  utensil.  Select,  instead, 
a  two-quart  pail,  pack  it  very  tightly  in  a  mod- 
erately small  box,  allowing,  however,  the  requisite 
thickness  of  insulation  (see  page  i6).  This  will 
be  suitable  for  much  of  the  cooking  to  be  done, 
such  as  vegetables,  steamed  breads,  etc.,  that  are 
cooked  in  much  water;  but  for  such  articles  as 
oatmeal,  stews,  puddings,  and  some  vegetables, 
use  a  small  pudding  pan,  just  fitting  into  the  pail 
and  resting  on  its  rim,  with  a  cover  that  will 
closely  fit  the  pan.  The  pail  must  always  be 
filled  with  boiling  water  or  food  to  touch  the  upper 

40 


COOKING  FOR  TWO  41 

pan,  and  if  these  conditions  are  fulfilled  and  the 
food  is  put  quickly,  and  while  boiling  hard,  into 
a  cooker  which  stands  close  to  the  range,  it  will 
be  found  to  cook  as  perfectly  as  larger  amounts. 
Two  kinds  of  food  can  thus  be  cooked  at  once, 
but,  when  only  water  is  used  in  the  lower  pail, 
it  can  be  kept  in  the  cooker  during  the  meal, 
and  will  be  hot  when  the  time  comes  for  washing 
the  dishes. 

The  fact  that  almost  all  the  recipes  in  this 
book  tell  the  number  of  persons  which  they  will 
serve  will  make  the  quantity  to  be  cooked  easy 
to  ascertain.  Where  articles  are  to  be  cooked 
in  moulds,  as  steamed  breads,  puddings,  meat 
loaves,  etc.,  one-half  pound  baking  powder  cans 
may  be  used.  It  will  be  safer  to  test  them  to  see 
whether  or  not  they  leak.  The  only  change 
in  the  method  of  cooking  such  dishes  that  will 
then  be  necessary  is  shortening  the  time  of  boiling 
previous  to  putting  them  into  the  cooker.  Small 
cuts  of  meat  will  also  require  shorter  preliminary 
boiling.  One-half  the  time  given  will  be  found 
sufficient.  The  great  majority  of  dishes  may 
be  cooked  as  directed  in  the  full-sized  recipes, 
without  any  change  on  account  of  the  small 
quantity. 

For  such  purposes  as  preserving  and  baking 
(see  page  228),  a  large  pail  will  be  needed,  even 


42        THE  FIRELESS  COOK  BOOK 

by  a  family  of  two,  and  it  is  suggested  that  the 
cooker  be  packed  first  to  accommodate  such  a 
pail,  and  the  box  then  be  made  to  receive  also 
the  two-quart  pail  by  means  of  the  space-adjuster 
described  on  page  22. 


V 

MEASURING 

ALL  measurements  given  in  this  book  are 
IjL  made  in  standard  half-pint  cups,  table- 
spoons, teaspoons,  quarts,  pecks,  etc.  The  dry 
materials  are  leveled  even  with  the  top  of  the  cup, 
spoon,  or  other  measure  by  filling  it  heaping  full, 
then  pushing  off  with  a  knife  that  which  lies  above 
the  top.  When  held  level  with  the  eyes,  nothing 
should  be  seen  above  the  cup  or  spoon,  and  yet 
the  receptacle  should  be  completely  filled.  Where 
standard  cups,  with  divisions  in  thirds  and 
quarters,  are  not  to  be  obtained,  it  will  be  better 
to  use  a  straight-sided  glass  if  one  can  be  found 
which  holds  an  exact  half-pint.  It  will  be  easier 
to  get  an  accurate  half  or  third  of  a  cupful  in  such 
a  measure  than  in  one  which  grows  smaller  at 
the  bottom,  as  most  cups  do.  A  cupful  or  spoon- 
ful of  liquid  is  all  that  they  can  be  made  to  hold. 

Such  materials  as  flour,  powdered  sugar,  mus- 
tard, meal,  and  others,  that  pack  as  they  stand, 
should  first  be  sifted  or  stirred  up,  and  must 
have    any    lumps    pressed    out.     Do    not    shake 

43 


44        THE  FIRELESS  COOK  BOOK 

such  materials  to  level  them,  or  they  will  settle 
and  the  measure  will  be  incorrect.  Half  cup- 
fuls  or  other  fractions  of  a  cupful  of  dry  mate- 
rial, fat,  etc.,  may  be  leveled  with  the  back  of 
a  tablespoon. 

To  measure  fractions  of  a  spoonful,  whether 
a  teaspoon  or  a  tablespoon,  fill  the  spoon,  level  it, 
then  with  a  knife  divide  halves  lengthwise  of 
the  spoon;  quarters  crosswise  of  the  halves; 
eighths  by  dividing  these  in  halves;  thirds 
crosswise;  and  sixths  by  dividing  the  spoon 
first  in  halves,  then  in  thirds  across  the  halves. 


VI 

TABLE   OF  WEIGHTS  AND  MEASURES 

2    Cupfuls  of  granulated  sugar       .      .      .  equals  i     pound 

I    Tablespoonful  granulated  sugar      .      .  equals  J     ounce 

2§  Cupfuls  of  powdered  sugar  ....  equals  I     pound 

2§  Cupfuls  of  brown  sugar equals  i     pound 

3J  Cupfuls  of  bread  flour  not  shaken  down  equals  i     pound 

I    Cupful  of  bread  flour equals  5     ounces 

3J  Tablespoonfuls  flour equals  i     ounce 

1  Pint  of  milk  or  water equals  I     pound 

2  Cupfuls  of  solidly  packed  butter      .      .  equals  I     pound 

2    Tablespoonfuls  butter equals  i     ounce 

2    Cupfuls  of  solidly  packed  lard    .      .      .  equals  i     pound 

2    Cupfuls  of  chopped  meat      ....  equals  i     pound 

1}  Cupfuls  of  rice equals  i     pound 

I    Cupful  of  rice equals  8  J  ounces 

I    Cupful  of  raisins equals  7     ounces 

2^  Cupfuls  of  raisins equals  I     pound 

3^^  Cupfuls  of  currants equals  i     pound 

1  Cupful  of  currants      ......  equals  5     ounces 

2  Cupfuls  of  hominy  grits equals  i     pound 

2    Cupfuls  of  samp equals  i     pound 

I    Cupful  of  split  peas equals  8     ounces 

I    Cupful  of  dried  beans equals  7  J  ounces 

I    Quart  of  bread  crumbs equals  7     ounces 

I    Cupful  peanuts,  chopped      ....  equals  5^  ounces 

I    Cupful  prunes equals  6J  ounces 

45 


46        THE  FIRELESS  COOK  BOOK 


I    Cupful  dried  apricots  or  peaches  equals  6  ounces 

I    Cupful  macaroni equals  J  pound 

I    Cupful  oatmeal equals  4  ounces 

I    Cupful  commeal        equals  6  ounces 

8    Medium-sized  eggs  in  shells       .     .      .  equals  i  pound 

I    Medium-sized  egg  in  shell     ....  equals  2  ounces 

10  Medium-sized  eggs  (broken)      .     .     .  equals  i  pound 

I    Cup  almonds,  blanched  and  chopped   .  equals  5  ounces 

I    Square  Baker's  chocolate      ....  equals  i  ounce 

2J  Tablespoons  salt equals  i  ounce 

4    Tablespoons  pepper equals  i  ounce 

2i  Tablespoons  ground  ginger  ....  equals  i  ounce 

2i  Tablespoons  ground  cinnamon.     .  equals  i  ounce 


VII 
TABLE  OF  PROPORTIONS 

Batters;  i  cupful  liquid  to  i  cupful  flour. 

Muffin  or  cake  dough;  i  cupful  liquid  to  2  cupfuls  flour. 

Dough  to  knead;  i  cupful  Hquid  to  3  cupfuls  flour. 

Dough  to  roll  out;  i  cupful  liquid  to  4  cupfuls  flour. 

6  teaspoonfuls   baking-powder  to   i   quart  flour,  if  no  eggs 

are  used;  or 
I J  teaspoonfuls  Ijaking-powder  to  i  cupful  flour. 
J  teaspoonful  soda  and  i  teaspoonful  cream  of  tartar  is  about 

equivalent  to   2  teaspoonfuls  baking-powder. 
J  cup  liquid  yeast  equals  i  dry  yeast  cake,  and  J  compressed 

yeast  cake. 
I  cupful  liquid  yeast,  i  dry  yeast  cake,  or  J  compressed  yeast 

cake  to  i  pint  liquid  if  bread  is  raised  during  the  day. 
J  cupful  liquid  yeast,  J  dry  yeast  cake,  or  J  compressed  yeast 

cake  to  i  pint  liquid  if  bread  is  raised  over  night. 
I J  teaspoonfuls  soda  to  i  pint  thick,  sour  milk. 
I J  teaspoonfuls  soda  to  i  pint  molasses. 
I  teaspoonful  soda  to  ij  cupfuls  thick,  sour  cream. 
J  cupful  corn-starch  to  i  quart  milk  for  blanc-mange. 

1  teaspoonful  salt  to  i  quart  soup  stock,  sauces,  etc. 
i  teaspoonful  pepper  to  each  teaspoonful  salt. 

2  to  4  egg  yolks  to  i  pint  milk  for  soft  custards. 
2  or  3  whole  eggs  to  i  pint  milk  for  cup  custards. 

I  teaspoonful  salt  to   i   quart  water  for  boiling  vegetables, 
meats,  etc. 

47 


48        THE  FIRELESS  COOK  BOOK 

2  tablespoonfuls  flour  to  I  cup  liquid  for  white  sauces  and 

gravies. 

3  tablespoonfuls  flour  to  i  cup  liquid  for  brown  sauces. 
Whites  of  8  eggs  make  i  cupful. 

3  teaspoons  equal  i  tablespoon. 
l6  tablespoons  equal  i  cup. 
2  cups  equal  i  pint. 


VIII 

SEASONING  AND  FLAVOURING  MATE- 
RIALS 

HAVING  always  to  substitute  a  familiar 
and  time-worn  flavouring,  which  is  in 
the  house,  for  the  newer  and  particular  flavour 
called  for  and  required  to  give  the  distinctive 
"tang"  to  a  dish,  is  what  gives  some  people's 
cooking  a  monotony  that  is  no  easier  or  less 
expensive  to  produce  than  a  variety,  if  only 
the  kitchen  is  as  well  supplied  as  it  might  be. 
Many  diff^erent  recipes  can  be  made,  using  the 
same  ingredients  as  a  basis,  by  changing  the 
flavouring,  as  in  stews,  cakes,  etc.  Macaroni  and 
rice  admit  of  a  wide  range  of  variation. 

For  the  housekeeper  who  does  not  want  all 
her  cooking  to  taste  alike,  it  will  be  found  con- 
venient to  have  always  on  hand  a  variety  of 
flavouring  and  seasoning  materials.  A  list  is 
given  below  of  the  ones  frequently  called  upon 
in  this  book;  those  which  are  commonly  used 
in  sweet  dishes  being  grouped  together,  and 
those    used   in    savoury    dishes,    such    as    soups, 

49 


50        THE  FIRELESS  COOK  BOOK 

stews,    etc.,    although    in    some    cases    these    are 
used  interchangeably: 

Flavourings  for  Sweet  Dishes 

Vanilla  bean  or  extract  Cloves 

Almond  extract  Nutmeg 

Orange  rind  and  juice  Allspice 

Lemon  rind  and  juice  Ginger 

Cinnamon  Wine 

Seasonings  for  Savoury  Dishes 

Pepper  Thyme 

Cayenne  Bay  leaves 

Curry  powder  Worcestershire  sauce 

Sage  Parsley 

Summer  savoury  Celery  seed 

Sweet  marjoram  Celery  leaves 

Dried  peppers 

Many  of  these  can  be  prepared  at  almost 
no  cost,  and  put  away  in  tin  cans  or  boxes,  either 
whole  or  powdered  with  a  mortar  and  pestle. 
The  leaves  of  celery  and  parsley,  the  herbs  and 
peppers  may  be  washed  well  and  hung  near 
the  kitchen  stove  or  in  the  sun,  if  they  can  be 
kept  free  from  dust  and  flies  out  of  doors,  or 
put  into  a  warming  oven.  Orange  and  lemon 
rind  make  good  flavourings  for  puddings  and 
cakes,  if  correctly  prepared,  to  vary  the  mono- 
tony of  perpetual  vanilla.  The  yellow  part  only 
of  the  rind  should  be  grated,  for  cakes,  or  shaved 
off  with    a    knife    for    custards    and    puddings, 


SEASONING  AND  FLAVOURING      51 

which  can  be  strained  to  take  out  the  pieces. 
Caramel  is  easy  to  make,  and  is  useful  in  cus- 
tards and  creams. 

To  make  caramel.  Melt  one  cupful  of  sugar 
with  one  tablespoonful  of  water,  in  a  frying- 
pan.  Stir  it  constantly  until  it  is  a  golden  brown 
colour,  add  one-half  cupful  of  water,  one-half 
at  a  time.  The  sugar  becomes  very  hot,  and, 
if  only  a  small  amount  of  water  is  added,  it  does 
not  cool  it  enough  and  will  be  so  quickly  turned 
to  steam  as  to  have  almost  the  effect  of  exploding. 
If  the  sugar  is  allowed  to  become  dark  brown 
it  will  taste  bitter.  Such  caramel  is  sometimes 
used  to  color  gravies,  but  is  not  sufficiently 
delicate   in  taste  for  flavouring  purposes. 

Avoid  using  the  same  seasonings  in  every 
dish.  It  is  better  to  put  only  a  few  flavours 
together  for  each  dish  than  to  mingle  a  great 
many  and  be  obliged  always  to  use  the  same. 
It  is  a  good  general  principle,  where  several 
flavours  are  combined,  to  keep  all  somewhat 
equally  balanced  so  that  no  one  is  conspicuously 
present.  Public  opinion  seems  to  agree  that 
the  skilful  cook  is  the  one  who  makes  some- 
thing good,  "but  you  can't  tell  what's  in  it." 
This  is  done  chiefly  by  the  careful  selection 
and  equalizing  of  flavouring  ingredients. 


IX 

BREAKFAST  CEREALS 

THAT  so  cheap  and  easy  a  food  to  pre- 
pare as  cereals  should  so  often  be 
unappetizing,  and  even  indigestible,  because  of 
poor  cooking,  is  partly  due  to  ignorance  of 
the  great  improvement  in  flavour  which  long 
cooking  gives  them,  and  partly  to  the  diffi- 
culties attending  such  long  cooking.  No  one 
wants  to  rise  two  hours  before  breakfast  to 
cook  a  cereal  which  is  advertised  on  the 
package  to  cook  in  ten  minutes  or  less,  and 
those  who  do  not  have  coal  fires  burning 
through  the  night  are  somewhat  at  a  loss  to 
know  how  to  keep  cereals  cooking  over  night. 
The  fireless  cooker  seems  to  fill  a  long-felt  want 
in  this  direction.  At  the  cost  of  a  fraction  of 
a  cent  for  fuel  it  accomplishes  an  all-night 
cooking  without  danger  of  scorching,  boiling 
dry,  or  needing  to  be  stirred.  The  fallacious 
idea  that  boiling  temperature  is  necessary  for 
cooking  starches  and  starchy  foods  has  been 
proved  false.     As  a  matter  of  fact,  a  temperature 

52 


BREAKFAST  CEREALS  53 

of  167  degrees  Fahrenheit  is  sufficient  for  the 
starch  grains  of  some  cereals,  while  long-con- 
tinued cooking  at  much  below  boiling  point 
will  serve  to  soften  and  rupture  the  woody 
fibre  which  surrounds  and  entangles  the  starch 
and  other  nutrients.  The  nitrogenous  or  tissue- 
forming  substance  is  probably  rendered  less 
easily  digestible  by  boiling,  and  is  perfectly 
cooked  at  a  temperature  which  will  cook  the 
starches.  Merely  reaching  these  temperatures 
for  a  short  time  is  not  sufficient,  however,  to 
produce  well-cooked  cereals.  A  further  change 
affecting  the  flavour,  and  perhaps  the  digestibility, 
is  accomplished  by  long  cooking. 

The  length  of  time  required  depends  upon 
the  amount  and  character  of  the  woody  fibre, 
whether  the  grains  are  left  whole  or  ground 
fine,  and  the  degree  of  cooking  they  may  have 
had  in  the  course  of  manufacture.  Rolled  oats 
and  wheat  are  steamed  to  some  extent,  and  do 
not,  therefore,  require  as  much  cooking  as  whole 
or  cracked  wheat  and  oats.  Preparations  of 
corn,  having  more  woody  fibre  than  any  of  the 
other  cereals,  will,  unless  cooked  during  manu- 
facture, require  more  cooking  than  equally  finely 
ground  preparations  from  other  cereals.  Rice 
requires  the  least  cooking  of  all,  as  it  contains 
the  least  woody  fibre. 


54        THE  FIRELESS  COOK  BOOK 

Rolled   Oats 

2i  cups  water  i  teaspoon  salt 

I  cup  rolled  oats 

Look  over  the  oats  and  remove  any  husks  or 
pieces.  Put  water,  salt,  and  oats  in  a  pan,  or 
pail  that  fits  into  a  cooker-pail,  boil  them  for 
five  minutes,  or  until  slightly  thickened,  stir- 
ring them  frequently,  then  put  the  pan  over  a 
cooker-pail  of  boiling  water  and  put  it  into  a 
cooker  for  from  two  to  twelve  hours.  Although 
soft  and  digestible  after  two  hours,  it  is  greatly 
improved  in  flavour  by  longer  cooking.  If 
cooked  over  night  it  will  need  to  be  heated, 
somewhat,  before  serving.  This  can  be  done 
by  putting  it  over  the  fire  while  still  in  the  cooker- 
pail  of  water.  When  the  water  in  the  pail  boils, 
the  oatmeal  may  be  served. 

Serves  four  persons. 

Cornmeal  Mush 

4  cups  boiling  water  i  cup  cornmeal 

I  teaspoon  salt  J  cup  cold  water 

Mix  the  meal  with  the  cold  water,  add  it  to 
the  boiling  salted  water;  let  it  boil  five  minutes, 
stirring  it  frequently,  then  set  it  in  a  cooker-pail 
of  boiling  water  and  put  it  into  a  cooker  for 
from  five  to  ten  hours.  If  the  mush  is  to  be 
used    for  frying,    use  two   cupfuls   of  milk    and 


BREAKFAST  CEREALS  55 

two  cupfuls  of  water,  reserving  one-half  cupful 
of  the  milk  cold  to  mix  with  the  cornmeal. 
When  cooked,  pour  it  into  a  wet  bread  pan, 
and  slice  it  when  perfectly  cold.  If  coarsely 
ground  meal  is  used,  sift  it  through  a  coarse 
sieve  before  cooking  it,  to  remove  the  largest 
particles  of  bran.  Granulated  meal  will  not 
require  sifting. 

Serves  six  or  eight  persons. 

Hominy  Grits 

5  cups  water  ij  teaspoons  salt 

I  cup  hominy  grits 

Add  the  hominy  to  the  boiling  salted  water, 
boil  it  for  ten  minutes,  and  put  it  into  a  cooker 
for  ten  hours  or  more. 

Serves  six  or  eight  persons. 

Cracked   Wheat 
i  cup  wheat  i  teaspoon  salt 

I  cup  cold  water  2  cups  boiling  water 

Soak  the  cracked  wheat  in  the  cold  water  for 
nine  hours  or  more;  add  the  boiling  water  and 
salt,  and  let  all  boil  hard  for  ten  minutes  in  an 
uncovered  pan.  Place  the  utensil  in  a  cooker- 
pail  of  boiling  water  and  put  it  into  a  cooker 
for  ten  hours.  Reheat  it  to  the  boiling  point 
and  cook  it  again  for  ten  hours. 

Serves  four  or  five  persons. 


56        THE  FIRELESS  COOK  BOOK 

Steel  Cut  Oatmeal 

i  cup  oatmeal  J  teaspoon  salt 

I  cup  cold  water  2  cups  boiling  water 

Cook  it  in  the  same  manner  as  cracked  wheat. 
Serves  four  or  five  persons. 

Pettijohn's  Breakfast  Food 

2^  cups  water  i  teaspoon  salt 

I  cup  Pettijohn's  Breakfast  Food 

Add  the  salt  and  cereal  to  the  cold  water, 
stir  until  it  boils,  boil  it  for  five  minutes,  or  until 
it  has  thickened,  and  put  it  into  a  cooker  for 
from  two  to  twelve  hours.  It  is  improved  by 
the  longer  cooking. 

Serves  four  or  five  persons 

Cream  of  W^heat 
3^  cups  boiling  water  i  teaspoon  salt 

J  cup  cream  of  wheat 

Put  all  together,  stir  until  boiling,  and  put  it 
into  a  cooker  for  from  one  to  twelve  hours. 
Serves  four  or  five  persons. 

Wheatlet 
Cook  it  in  the  same  way  as  cream  of  wheat. 

Farina 
Cook  it  in  the.  same  way  as  cream  of  wheat. 


X 

SOUPS 

THERE  are  two  classes  of  soup,  (i)  those 
made  with  meat  stock,  which  is  the  water 
in  which  meat  has  been  cooked,  sometimes  in 
combination  with  other  materials  for  seasoning 
purposes,  and  (2)  those  made  without  meat 
stock. 

Soups  made  with  meat  stock  include: 

Bouillon,  made  from  lean  beef,  always  served 
clear;  or  from  clams. 

Brown  stock,  made  usually  from  beef,  pre- 
ferably one-half  lean  and  one-half  bone  and 
fat,  with  seasonings  of  vegetables,  herbs,  and 
spices. 

White  stock,  made  from  chicken  or  veal. 

Consomme,  made  from  several  kinds  of  meat, 
seasoned  highly  with  vegetables,  herbs,  and  spices, 
and  always  served  clear. 

Broths  or  beef  tea,  made  usually  from  lean 
mutton,  lamb,  or  beef,  and  not  clarified. 

Soups  made  without  meat  stock  include: 

Cream  soups,  made  from  vegetable  or  fish 
57 


58        THE  FIRELESS  COOK  BOOK 

stock  with  milk  or  cream  and  somewhat  thickened 
with  flour  or  corn-starch. 

Purees,  made  from  vegetables  or  fish  put  through 
a  strainer,  often  with  the  addition  of  milk  or 
cream.  They  also  are  thickened  with  flour  or 
corn-starch  and  are  usually  thicker  than  cream 
soups.  White  stock  also  is  sometimes  used  in 
purees. 

Bisques  are  made  like  purees,  except  that 
pieces  of  vegetables,  fish,  meat,  or  game  are  served 
in  them  in  addition. 

SOUP    MAKING 

To  make  stock.  Wash  and  cut  the  meat  into 
small  pieces  or  gash  it  frequently;  crack  the  bone; 
let  meat  and  bone  soak  in  the  cold  water  while 
preparing  the  seasonings;  then  add  the  season- 
ings, boil  the  stock  ten  minutes  and  put  it  into 
a  cooker  for  from  nine  to  twelve  hours.  When 
cooked,  pour  it  through  a  wire  strainer  and  set  it 
away  to  cool.  When  cold,  it  should  be  kept  in  a 
refrigerator  or  other  cold  place.  Be  careful  that 
the  pail  is  well  filled,  or  the  soup  will  cool  with 
the  long  cooking  and  may  sour.  If  too  small  a 
quantity  is  cooked  to  fill  the  pail  or  pan  it  should 
be  set  over  hot  water.  The  cake  of  fat  which 
forms  on  top  when  the  stock  is  cold  should  not  be 
removed  until  the  soup  is  to  be  made,  as  it  seals 


SOUPS  59 

the  stock  and  keeps  out  air  and  germs,  thus  help- 
ing to  preserve  it.  When  soup  is  to  be  made,  the 
fat  is  taken  off,  the  stock  heated,  and  any  desired 
seasonings  or  additions  are  put  in. 

To  clear  soup  stock.  Remove  the  fat,  taste  the 
stock,  and  if  it  needs  more  seasoning  add  it  before 
the  clearing.  Put  into  each  quart  of  the  cold 
stock  the  slightly  beaten  white  of  one  egg  and  one 
crushed  egg-shell.  Wash  the  egg  before  breaking 
it.  Stir  the  stock  constantly  while  heating  it. 
Let  it  boil  two  minutes  and  set  it  in  a  cooker 
for  one-half  hour  or  more.  Remove  the  scum 
and  strain  it  through  two  thicknesses  of  cheese- 
cloth laid  in  a  colander. 

To  remove  fat  from  hot  soup  or  broth.  Skim 
off  all  that  can  be  taken  off  with  a  spoon.  With 
a  succession  of  small  pieces  of  soft  brown  paper 
take  off  the  rest  as  if  you  were  using  blotting 
paper  on  the  surface  of  the  soup.  When  no 
spotted  appearance  is  seen  on  the  papers,  the  fat 
is  all  removed. 

To  bind  soups.  This  name  is  given  to  the 
process  of  thickening  cream  soups  and  purees, 
the  liquid  and  solid  part  of  which  would  separate 
unless  bound  together.  Melt  the  butter,  and 
when  it  is  liquid  add  usually  an  equal  quantity 
of  flour  and  rub  them  together  till  well  blended. 
They   are  then   added  to  the   soup   and   stirred 


6o        THE  FIRELESS  COOK  BOOK 

constantly  till  perfectly  mixed.  If  the  proportion 
of  flour  is  greater  than  that  of  the  butter  it  will 
be  better  to  add  a  little  of  the  soup  to  the  flour 
and  butter  in  a  separate  saucepan  as  for  making 
white  sauce,  and  when  enough  has  been  added 
to  make  a  smooth  sauce,  it  may  be  poured  into 
the  soup. 

Brow^n  Stock  No.  i 
3  lbs.  shin  of  beef  i  sprig  sweet  marjoram 

3  qts.  cold  water  2  sprigs  parsley 

i  teaspoon  peppercorns  J  cup  carrot 

6  cloves  i  cup  turnip 

i  bay  leaf  J  cup  celery 

3  sprigs  thyme  J  cup  onion 

I  tablespoon  salt 

Prepare  the  meat  as  directed  for  making  stock, 
brown  one-third  of  it  in  a  frying  pan  with  the 
fat.  Wash  the  vegetables,  scrape  or  pare  them, 
and  cut  them  in  small  pieces.  Put  all  the  ingre- 
dients together  and  bring  them  to  a  boil.  When 
they  have  boiled  for  ten  minutes  put  them  into 
a  cooker  for  from  nine  to  twelve  hours.  Unless 
there  is  a  large  quantity  of  soup  it  is  not  safe 
to  leave  it  more  than  twelve  hours,  lest  it 
grow  cold  and  sour;  but  nine  or  more  quarts 
may  safely  be  left  for  fifteen  hours  or  more, 
provided  the  kettle  is  at  least  two-thirds  full. 
Pour  it  through  a  wire  strainer  and  cool  it  as 
rapidly  as  possible. 


SOUPS  6i 

Brown  Stock  No.  2 

ij  lbs.  meat  and  bone,  raw       3  sprigs  parsley 

or  cooked  ^  cup  carrot 

I J  qts.  water  J  cup  turnip 

6  peppercorns  J  cup  onion 

3  cloves  J  cup  celery 

i  teaspoon  shaved  lemon  rind    i  teaspoon  salt 

Do  not  use  salt  or  smoked  meats  for  soup 
stock,  or  any  parts  of  meat  which  have  become 
charred  or  blackened  in  the  cooking.  Very  little 
of  these  would  be  enough  to  destroy  the  good 
flavour  of  soup. 

Cut  from  the  bones  all  the  meat  that  is  easy 
to  get  off.  Tough  ends  from  steak  or  roasts 
should  be  cut  off  before  they  are  cooked,  and 
saved  for  soup  or  stews.  Cut  meat  for  making 
soup  in  small  pieces.  Separate  the  bones  at  the 
joints  and  crack  them  if  they  are  large.  Soak  the 
meat  in  the  water  while  preparing  the  seasoning. 
Put  all  the  ingredients  together  and  bring  them  to  a 
boil.  Boil  them  for  ten  minutes  and  put  them 
into  a  cooker  for  from  nine  to  twelve  hours, 
standing  the  pan  or  pail  in  a  large  pail  of  boil- 
ing water,  unless  this  recipe  fills  the  cooker  pail. 
Strain  the  stock  through  a  wire  strainer,  and 
cool  it  as  rapidly  as  possible. 

White  Stock  No.  i 
I  chicken  or  fowl  Water  to  cover  the  chicken 

Salt  (i  teaspoon  to  i  qt.  water) 


62        THE  FIRELESS  COOK  BOOK 

Cook  chicken  or  fowl  according  to  the  directions 
given  on  page  131  for  stewed  chicken.  The  water  in 
which  the  chicken  was  cooked  makes  white  stock. 

White  Stock  No.  2 
2  lbs.  knuckle  of  veal  12  peppercorns 

2  qts.  cold  water  J  cup  celery  or  i  tea- 

1  tablespoon  salt  spoon  celery  seed 

I  onion 

Prepare  the  meat  as  directed  for  making 
stock.  Pare  and  slice  the  onion;  cut  the  celery 
in  pieces.  If  celery  cannot  easily  be  obtained, 
substitute  dried  celery  leaves,  using  three  or 
four  sprays,  or  use  celery  seed. 

Put  all  the  ingredients  together,  let  them  boil 
for  ten  minutes,  and  put  them  into  a  cooker  for 
from  nine  to  twelve  hours.  Set  the  pail  or  pan 
in  a  larger  cooker -pail  of  boiling  water  unless 
the  soup  nearly  fills  the  cooker-pail. 

Bouillon 

3  lbs.  lean  beef  from  round  or  i  tablespoon  salt 

shoulder  J  cup  carrot 

2  lbs.  marrowbone  J  cup  onion 

3  qts.  cold  water  J  cup  turnip 
I  teaspoon  peppercorns  J  cup  celery 

Prepare  the  meat  as  directed  for  making 
brown  stock.  Use  the  marrow  fat  for  browning 
the  meat.  Boil  all  together  for  ten  minutes 
and   put  them   into   a   cooker  for  from   nine  to 


SOUPS  ,  63 

twelve  hours.     Strain  the  stock  through  a  wire 
strainer   and   cool   it.      When   cold,   remove  the 
fat  and  clear  the  soup  as  directed  on  page   59. 
Serve  in  bouillon  cups  with  crisp  crackers. 
Serves  fifteen  to  twenty  persons. 

Beef   Broth 
I  lb.  lean  beef  from  round  or        i  pt.  cold  water 
shoulder  J  teaspoon  salt 

Wash  and  chop  the  meat  fine,  removing  any 
pieces  of  fat.  Add  the  salt  and  let  the  meat 
soak  for  one  hour  in  a  cold  place.  In  a  small 
cooker-pail  or  pan  set  over  a  larger  cooker- 
pail  of  hot,  but  not  boiling  water,  heat  the  broth 
till  it  registers  165  degrees  Fahrenheit.  Slip 
the  pails  into  a  cooker  for  one-half  hour.  Strain 
the  broth  through  a  coarse  wire  strainer,  remove 
all  fat  by  the  directions  on  page  59,  and  serve 
it  immediately  in  a  heated  cup;  or  it  may  be 
chilled,  or  frozen  to  the    consistency  of  mush. 

Mutton  Broth 
3  lbs.  mutton  (from  neck)  Few  grains  pepper 

2  qts.  cold    water  3  tablespoons  rice  or 

2  teaspoons  salt  3  tablespoons  barley 

Wipe  the  meat,  remove  carefully  all  skin  and 
fat,  as  these  impart  a  rank  flavour  to  mutton 
broth.  Cut  the  meat  into  small  pieces,  or  put 
it  through  a  food  chopper.  Cover  the  meat 
and   bones   with   the  water,   add   the   salt,    and 


64        THE  FIRELESS  COOK  BOOK 

when  boiling  put  them  into  a  cooker  for  from 
nine  to  twelve  hours.  If  barley  is  used,  soak 
it  over  night  and  cook  it  in  a  small  pail  or  pan 
set  into  or  ove  the  broth  n  the  ame  cooker-pail. 
When  broth  and  barley  are  bo  h  boiling,  put 
the  pails  together  and  slip  them  nto  the  cooker. 
Rice  would  be  over  cooked  if  treated  in  this 
way,  and  should  be  cooked  in  the  strained  broth, 
or  separately,  for  one  hour  in  the  cooker.  When 
the  broth  is  done,  strain  it  and  remove  every 
particle  of  fat  as  directed  on  page  59. 

Consomine 

3  lbs.  lower  part  of  round  or  2  tablespoons  butter 

shoulder  of  beef  i  tablespoon  salt 

I  lb.  marrow  bone  i  teaspoon  peppercorns 

3  lbs.  knuckle  of  veal  i  teaspoon  shaved    lemon  rind 

I  qt.  chicken  stock  3  sprigs  thyme 

J  cup  carrot  I  sprig  marjoram 

J  cup  turnip  2  sprigs  parsley 

J  cup  celery  i  bay  leaf 

J  cup  onion  3  qts.  cold  water 

Prepare  the  meat  as  directed  for  making 
brown  stock,  using  the  ma  row  fat  to  brown  half 
of  the  meat.  Soak  the  raw  meat  and  bone  in  the 
cold  water  while  browning  the  remaining  meat 
and  preparing  the  vegetables  and  seasonings. 
Prepare  the  vegetables  as  directed  for  making 
soup  stock,  and  brown  them  in  the  butter.  Bring 
all    to    a    boil    together,    reserving    the    chicken 


SOUPS  6s 

stock.  Boil  for  ten  minutes,  and  put  it  into  the 
cooker  for  from  nine  to  twelve  hours.  Strain 
this  stock  through  a  wire  strainer,  add  the  chicken 
stock,  and,  if  it  is  not  seasoned  sufficiently, 
add  what  seasoning  it  needs.  Cool  it  as  rapidly 
as  possible,  and  when  cold,  clear  it  according 
to  the  directions  on  page  59. 

It  is  served,  usually,  with  custard  cut  into 
fancy  shapes;  or  with  noodles,  macaroni,  or 
other  Italian  pastes,  which  are  first  cooked  as 
directed  on  page  143;  or  with  delicate  vege- 
tables, such  as  peas  or  string  beans,  or  other 
vegetables  cut  into  fancy  shapes;  or  with  cooked 
chicken,  cut  in  dice,  and  green  peas.  A  poached 
egg  is  sometimes  served  in  each  plate  of  soup. 

Serves  sixteen  or  twenty  persons. 

Mock  Turtle  Soup  No.  i 

1  cairs  head  ij  teaspoons  salt 

6  cloves  2  cups  browri  stock 

8  peppercorns  }  cup  butter 

6  allspice  berries  J  cup  flour 

2  sprigs  thyme  I  cup  stewed  tomatoes,  strained 
J  cup  sliced  onion  Juice  J  lemon 

J  cup  carrot  cut  in  dice  Madeira  wine 

Clean  and  wash  the  calPs  head,  reserving 
the  tongue  and  brains  to  use  for  some  other  dish. 
Soak  it  for  one  hour  in  enough  cold  water  to 
cover  it.     Boil  it  in  a  covered  pail  for  twenty 


66         THE  FIRELESS  COOK  BOOK 

minutes  with  three  quarts  of  salted  water  and 
the  vegetables  and  seasoning,  and  put  it  into 
the  cooker  for  from  nine  to  twelve  hours. 
Remove  the  head;  cut  off  the  face  meat  and 
reserve  it;  boil  the  stock  until  it  is  reduced  to 
one  quart.  Strain  and  remove  the  fat  from 
it  as  directed  on  page  59;  or  cool  it,  and  remove 
the  hard  fat.  Melt  the  butter,  add  the  flour 
and  stir  it  until  it  is  well  browned;  then  add 
the  brown  stock,  one-half  at  a  time,  stirring  it 
constantly,  and  allowing  the  mixture  to  boil 
before  adding  the  second  cupful  of  liquid.  To 
this  add  the  head  stock,  tomato,  one  cupful  of 
the  face  meat  cut  in  dice,  and  the  lemon  juice. 
Simmer  for  five  minutes.  Just  before  serving  it 
add  Madeira  wine  to  taste,  more  salt  and  pepper, 
if  desirable,  custard  cut  in  dice,  and  egg  balls 
or  forcemeat  balls.  If  the  soup  is  prepared, 
as  it  may  be,  some  time  before  it  is  to  be  served, 
slip  the  pail  into  the  cooker  until  time  for  serving. 
If  kept  many  hours  it  will  need  to  be  reheated. 
Mock  Turtle  Soup 
I  calf's  or  lamb's  liver  4  cloves 

I  calf's  heart  i  teaspoon  peppercorns 

I  knuckle  of  veal  2  teaspoons  salt 

Water  to  cover  (about  2  qts.)    i  bay  leaf 
J  cup  union  4  yolks  of  hard-cooked  eggs 

J  cup  turnip  J  lemon 

i  cup  celeiy  Madeira  wine 


SOUPS  67 

Wash  the  meat,  cover  it  with  cold  water  in  a 
cooker-pail.  Let  it  stand  in  a  cold  place  while 
the  vegetables  are  being  prepared.  Wash  the 
vegetables  and  cut  them  in  small  pieces.  Put 
them  and  the  seasonings  with  the  meat,  bring 
all  to  a  boil,  and  boil  it  for  ten  minutes.  Put 
it  into  a  cooker  for  nine  hours  or  more.  Strain 
ft,  and  add  to  it  one  cupful  of  the  heart  and 
liver  meat  cut  into  small  dice.  Pour  it  into 
a  tureen  in  which  the  lemon  and  the  egg  yolks, 
cut  in  quarters,  have  been  placed.  Add  Madeira 
wine  to  taste.  The  remaining  heart  and  liver 
may  be  used  for  stew  or  hash. 

Serves  ten  or  eleven  persons. 

Vegetable  Soup  with  Stock 

2  qts.  brown  stock  ^  cup  cabbage 

i  cup  turnip  J  cup  onion 

i  cup  carrot  i  teaspoon  salt 

i  cup  celery  2  tablespoons  rice  or  barley 

Wash  and  pare  the  vegetables.  Put  all  but 
the  celery  through  a  coarse  food  chopper.  Cut 
the  celery  in  fine  pieces.  Boil  all  the  ingre- 
dients, together  hard  for  one  minute.  Put 
them  into  a  cooker  for  three  hours  or  more. 
If  barley  is  used,  soak  it  over  night  in  cold 
water  and  boil  it  till  soft;  or  cook  it  in  the 
cooker  with  boiling  salted  water  for  five  or 
six  hours. 


68        THE  FIRELESS  COOK  BOOK 

Cream  of  Celery  Soup 

2  cups  white  stock  3  tablespoons  flour 

3  cups  celery,  cut  small  2  cups  hot  milk 

I  cup  water  i  cup  hot  cream  ' 

1  small  onion,  sliced  i  teaspoon  salt 

2  tablespoons  butter  J  teaspoon  pepper 

Cook  the  first  four  ingredients  together  in  a 
cooker  for  three  hours  or  more.  Rub  them  through 
a  sieve;  bind  the  soup  with  the  butter  and  flour, 
as  directed  on  page  59,  and  add  the  milk,  cream, 
and  seasonings. 

Serves  six  or  eight  persons. 

Asparagus  Soup 
3  cups  white  stock,  or  J  cup  butter 

3  cups  water  in  which  aspara-  i  cup  flour 

gus  has  cooked  2  cups  hot  milk 

I  can  asparagus,  or  i  teaspoon  salt 

I  pt.  cooked  asparagus  i  teaspoon  pepper 

I  slice  onion 

If  canned  asparagus  is  used,  drain  and  rinse  it. 
Cut  off  the  tips  about  an  inch  long,  and  reserve 
them.  Put  the  stalks  of  asparagus,  stock  or 
asparagus  water  and  onion  into  a  cooker-pail. 
When  boiling,  put  them  into  a  cooker  for  two 
and  one-half  hours  or  more.  Rub  through  a 
sieve,  bind  it  with  the  butter  and  flour,  as  directed 
on  page  59,  and  add  the  remaining  ingredients 
and  the  tips. 

Serves  six  or  seven  persons. 


SOUPS  69 

Tomato  Soup  with  Stock 
I  qt.  brown  stock  4  tablespoons  butter 

I  can  or  i  qt.  tomatoes  J  cup  flour 

I  onion  ij  teaspoons  salt 

Cook  the  first  three  ingredients  for  one  hour 
or  more  in  the  cooker.  Rub  through  a  strainer, 
bind  it  with  the  butter  and  flour,  as  directed  on 
page  59,  and  add  the  salt.  Or  bind  the  soup 
before  putting  it  into  the  cooker,  and  strain 
it  just  before  serving. 

Serves  eight  or  ten  persons. 

Creole  Soup 

I  qt.  brown  stock  J  cup  flour 

1  pt.  tomatoes  J  teaspoon  salt 

3  tablespoons  chopped  green      Few  grains  of  cayenne 

sweet  peppers  2  tablespoons  grated  horse- 

2  tablespoons  chopped  onion  radish 

J  cup  butter  i  teaspoon  vinegar 

i  cup  macaroni  rings 

Cook  the  pepper  and  onion  in  the  butter  for 
five  minutes,  add  the  flour,  then  the  stock  and 
tomatoes  gradually,  and  cook  all  in  the  cooker 
for  one  hour  or  more.  Rub  it  through  a  sieve, 
and  add  the  remaining  ingredients.  The  maca- 
roni rings  are  made  by  cutting  cooked  macaroni 
into  very  short  lengths.  Do  not  soak  macaroni 
for  making  rings. 

Serves  six  or  eight  persons. 


70        THE  FIRELESS  COOK  BOOK 

Ox  Tail  Soup 

1  small  ox  tail  i  cup  Madeira  wine 

l^  qts.  brown  stock  i  teaspoon  Worcestershire 

^  teaspoon  salt  sauce 

Few  grains  of  cayenne  i  teaspoon  lemon  juice 

2  tablespoons  butter  Flour 

Cut  the  ox  tail  into  small  pieces,  wash  it, 
drain  it,  and  sprinkle  it  with  the  salt,  pepper, 
and  flour.  Brown  it  in  the  butter.  Add  it  to 
the  stock  with  the  vegetables,  which  have  been 
cut  small  or  with  French  vegetable  cutters. 
Put  it  into  the  cooker  for  two  hours  or  more. 
Add  the  seasonings  and  lemon  juice. 

Serves  six  or  eight  persons. 

Julienne  Soup 
I  qt.  brown  stock  2  tablespoons  peas 

J  cup  carrot  2  tablespoons  string  beans 

J  cup  turnip 

Qarify  the  stock  and  add  the  cooked  beans 
and  peas  and  the  carrot  and  turnip,  which  have 
been  cut  into  thin  strips  one  and  one-half  inches 
long  and  cooked  for  two  hours  in  the  cooker. 
When  boiling  hot,  serve  it. 

Serves  four  or  five  persons. 

Macaroni  Soup 

I  qt.  brown  stock  J  cup  macaroni  rings 

Cook  the  macaroni  in  boiling  salted  water  for 
two  hours  in  the  cooker.     Drain  it  in  a  colander. 


SOUPS  71 

Cut   it   into   very   short   lengths   to   make   rings. 
Heat  them  in  the  stock. 

SOUPS  MADE  WITHOUT  STOCK 

Vegetable  Soup 

J  cup  carrot  i  pt.  tomatoes 

J  cup  turnip  5  tablespoons  butter 

}  cup  celery  i  tablespoon  parsley 

^  cup  onion  2  teaspoons  salt 

li  cups  potato  i  teaspoon  pepper 

I  qt.  water 

Wash  the  vegetables,  scrape  the  carrot,  pare 
the  turnip,  potatoes,  and  onions,  remove  the 
leaves  and  strings  from  the  celery,  and  cut  the 
vegetables  in  small  pieces,  or  put  all  except 
the  potatoes  and  celery  through  a  coarse  food 
chopper.  Measure  the  vegetables  after  they 
are  prepared.  Put  them  all,  except  the  potatoes 
and  parsley,  into  a  frying  pan  with  the  butter, 
and  cook  them  for  ten  minutes;  add  the  potatoes 
and  cook  them  for  two  minutes  more,  then 
put  all  the  ingredients,  except  the  parsley, 
together  in  a  cooker-pail,  and  when  they  are 
boiling  put  them  into  a  cooker  for  three  hours 
or  more.  Add  the  parsley  just  before  serving. 
"Left-over"  vegetables,  in  pieces,  may  be  added, 
in  place  of  an  equal  measure  of  any  of  the  first 
five  given. 

Serves  six  or  eight  persons. 


72        THE  FIRELESS  COOK  BOOK 

Bean  Soup 

1  pt.  beans  2  tablespoons  Chili  sauce 

2  qts.  water  or  stock  2  tablespoons  butter 
I  onion  2  tablespoons  flour 
i  lb.  lean,  raw  beef,  if  stock  is  2^  teaspoons  salt 

not  used  J  teaspoon  pepper 

2  stalks  celery 

Wash  and  soak  the  beans  over  night,  cut  the 
meat  small,  and  pan-broil  the  pieces  in  a  dry, 
hot  frying  pan  till  brown.  Put  all  the  ingre- 
dients except  the  butter  and  flour  into  a  cooker- 
pail,  and  when  they  are  boiling  put  them  into 
a  cooker  for  from  nine  to  twelve  hours.  Rub 
the  soup  through  a  strainer,  and  bind  it. 

Serves  eight  or  ten  people. 

Black  Bean  Soup 

1  pt.  black  beans  J  teaspoon  pepper 

2  qts.  water  J  teaspoon  mustard 

1  small  onion  Cayenne 

2  stalks  celery,  or  3  tablespoons  butter 
J  teaspoon  celery  salt  ij  tablespoons  flour 
2  teaspoons  salt  2  hard-cooked  eggs 

I  lemon 

Soak  the  beans  over  night,  drain  them  and  add 
the  two  quarts  of  water.  Cook  the  onion  in  one- 
half  of  the  butter;  add  onion  and  celery  to  the 
beans,  and,  when  boiling,  put  them  into  a  cooker 
for  from  eight  to  twelve  hours.  Rub  the  soup 
through  a  strainer,  add  the  seasonings,  bind  it, 


SOUPS  73 

and  when  it  has  boiled  for  five  minutes  pour  it 
over  the  sliced  eggs  and  lemon  in  a  soup  tureen. 
Serves  eight  or  ten  persons. 

Tomato    Soup 

I  can  tomatoes,  or  i  slice  onion 

I  qt.  raw  tomatoes  2  teaspoons  salt 

I  pt.  water  J  teaspoon  soda 

12  peppercorns  2  teaspoons  sugar 

I  small  bay  leaf  2  tablespoons  butter 

4  cloves  3  tablespoons  flour 

Cook  the  first  six  ingredients  together  in  a 
cooker  for  one  hour  or  more.  Strain,  add  the 
salt  and  soda,  and  bind  it.  If  it  is  not  to  be  served 
at  once  it  may  stand  in  the  cooker,  to  keep  hot, 
for  an  indefinite  period. 

Serves  six  or  seven  persons. 

Pur^e  of  Lima  Beans 

1  cup  dried  lima  beans  i  cup  cream  or  milk 
3  pts.  water                                  4  tablespoons  butter 

2  slices  onion  2  tablespoons  flour 
2  slices  turnip                ^              2  teaspoons  salt 

J  teaspoon  pepper 

Wash  the  beans  and  soak  them  over  night. 
Drain  them,  and,  when  boiling,  cook  them  with  the 
prepared  onion  and  turnip  and  the  water  in  a 
cooker  for  four  hours  or  more.  Rub  this  through 
a  strainer,  add  the  seasoning  and  cream  or  milk, 
and  bind  it. 

Serves  seven  or  nine  persons. 


74        THE  FIRELESS  COOK  BOOK 

Baked  Bean  Soup 
3  cups  cold  baked  beans  2  tablespoons  butter 

3  pints  water  2  tablespoons  flour 

2  slices  onion  i  tablespoon  Chili  sauce 

2  stalks  celery  i  teaspoon  salt 

li  cups  tomato  J  teaspoon  pepper 

Cook  the  first  five  ingredients  in  a  cooker  for 
three  hours  or  more,  rub  them  through  a  strainer, 
bind  this  with  the  butter  and  flour,  as  directed  on 
page  59,  and  add  the  seasonings. 

Serves  eight  or  ten  persons. 

Green  Pea  Soup 
I  can  marrowfat  peas,  or  i  slice  onion 

1  pt.  shelled  peas  2  tablespoons  butter 

2  teaspoons  sugar  2  tablespoons  flour 
I  pt.  water  i^  teaspoon  salt 

I  pt.  milk  J  teaspoon  pepper 

If  fresh  peas  are  used  take  those  which  are  too 
old  to  be  good  to  serve  as  a  vegetable.  If  canned 
peas  are  used,  drain  and  rinse  them,  add  the  sugar, 
water,  and  onion,  and,  when  boiling,  put  them 
into  a  cooker  for  two  hours  or  more.  Rub  them 
through  a  strainer,  add  the  hot  milk  and  seasoning 
and  bind  the  soup  with  the  butter  and  flour,  as 
directed  on  page  59. 

Bean  and  pea  soups  are  very  nourishing  and 
should  not  be  followed  by  a  rich,  hearty  meal. 

Serves  five  or  six  persons. 


SOUPS  75 

Potato  Soup 

3  potatoes  2  tablespoons  flour 
I  pt.  milk  I J  teaspoons  salt 

1  pt.  water  J  teaspoon  celery  salt 

2  slices  onion  J  teaspoon  pepper 

4  tablespoons  butter  Cayenne 

I  teaspoon  chopped  parsley 

Scrub  and  pare  the  potatoes  and  cut  them  into 
small  pieces.  Cook  them  in  a  cooker  with  the 
water  and  onion  for  one  and  one-half  hours  or 
more,  standing  the  pail  or  pan  in  a  larger  cooker- 
pail  of  boiling  water.  Rub  the  soup  through  a 
sieve,  bind  it,  and  add  the  seasoning. 

Serves  five  or  six  persons. 

Fish  Chowder 
4  lbs.  cod,  haddock,  or  other     ij  inch  cube  fat  salt  pork 

firm  white  fish  i  tablespoon  salt 

4  cups  potatoes  (in  }  inch  dice)    J  teaspoon  pepper 
I  onion,  sliced  3  tablespoons  butter 

4  cups  scalded  milk  §  cup  oyster  crackers 

Skin  the  fish  (see  page  82),  cut  the  flesh  into 
two-inch  pieces,  put  the  head,  tail,  and  bones  into 
a  small  cooker-pail  or  pan,  add  two  cups  of  cold 
water  and  bring  it  to  a  boil.  Set  this  into  a 
larger  cooker-pail  of  boiling  water  to  which 
one  teaspoonful  of  salt  has  been  added  for  each 
quart  of  water.  Put  the  potatoes  in  this  lower 
pail  and,  when  boiling,  cook  all  in  the  cooker 
for  one  hour. 


76        THE  FIRELESS  COOK  BOOK 

Cut  the  pork  into  small  pieces,  try  out  the  fat 
in  a  frying-pan  and  fry  the  onion  in  it.  When  the 
fish  and  potatoes  are  cooked,  drain  off  the  fish- 
liquor,  add  all  the  ingredients  except  the  milk 
and  crackers  to  it,  bring  it  to  a  boil  and  place 
it  in  the  cooker  for  one-half  hour.  Add  the 
milk  and  pour  the  chowder  over  the  crackers 
in  a  tureen. 

Serves  twelve  or  sixteen  persons. 

Connecticut  Chowder 

Make  this  in  the  same  manner  as  fish  chowder, 
substituting  two  and  one-half  cups  of  stewed  or 
canned  tomatoes  for  the  milk.  The  tomatoes 
may  be  added  to  the  other  ingredients  when  they 
are  put  together.  If  desired,  crumble  the  crackers 
and  add  them  just  before  serving. 

Serves  ten  or  twelve   persons. 

Clam  Chowder 

i  pk.  clams  in  the  shell  i  tablespoon  salt 

or  I  qt.  clams  J  teaspoon  pepper 

I  qt.  potatoes,  cut  in  f  inch  4  tablespoons  butter 

dice  I  qt.  scalding  hot  milk,  or 

I  cup  water  6  or  8   soda   crackers,    broken 

I  i  inch  cube  fat  salt  pork  or  crumbled 
2^  cups  stewed  tomatoes 

Wash  the  clams  in  a  strainer,  pick  them  over, 
to  see  that  there  are  no  bits  of  shell  with  them,  and 
cut  off  the  soft  parts.     Chop  the  hard  parts  or 


SOUPS  77 

cut  them  into  small  pieces.  Cut  the  pork  into 
pieces,  try  out  the  fat,  and  fry  the  onion  in  it. 
Put  all  the  ingredients  together,  except  the  crackers 
and  the  milk,  if  that  be  used,  into  a  cooker-pail. 
Bring  them  to  a  boil  and  put  them  into  the  cooker 
for  from  one  to  two  hours.  Reheat  the  soup  and 
add  the  milk  and  crackers. 

Serves  ten  to  sixteen  persons. 

Split-pea  Soup 
I  pt.  split  peas  2  qts.  cold  water 

I  soup  bone  (2  lbs.)  2f  teaspoons  salt 

J  teaspoon  pepper 

Soak  the  peas  over  night  and  drain  them. 
Wash  the  bone,  boil  it  for  ten  minutes  in  the  water 
and  skim  it,  add  the  peas  and  seasoning,  bring 
all  to  a  boil  and  put  it  into  the  cooker  for  four 
hours  or  more.  Take  out  the  bone  and  serve 
the  soup  without  straining  it.  The  peas  must  be 
cooked  until  they  fall  to  pieces  easily  when  well 
beaten.  If  desired,  the  meat  may  be  taken 
from  the  bone,  cut  into  small  pieces  and  served 
in  the  soup. 

Oyster  or  Clam  Stew 
I  qt.  oysters  or  clams  J  cup  butter 

I  qt.  milk  li  tablespoons  salt 

^  teaspoon  pepper 

Heat  the  milk  till  it  boils.  Heat  the  oysters 
or  clams  in  their  liquor  which  has  been  strained 


78        THE  FIRELESS  COOK  BOOK 

through  cheese-cloth.  Add  the  pepper  and  the 
hot  milk  and  put  the  stew  at  once  into  a  cooker 
for  one-half  hour  or  more.  Oysters  will  keep 
for  some  hours  without  curdling  if  they  do  not 
boil  after  the  milk  is  added  and  if  the  salt  is  put 
in  just  before  serving.  It  will  be  safer  to  keep 
the  clams  and  milk  separate  while  in  the  cooker 
and  combine  them  just  before  serving.  Less  salt 
will  be  needed  for  clams  than  for  oysters. 

SOUP  GARNISHES 

Noodles 

I  egg  i  teaspoon  salt 

Flour  to  make  a  stiff  dough 

Beat  the  egg  until  it  is  evenly  mixed,  add  a 
little  flour,  through  which  the  salt  has  been  mixed. 
Gradually  add  more  flour  until  a  dough  is  made 
that  can  be  rolled  out  very  thin.  Knead  it  a  few 
minutes,  then  roll  it  as  thin  as  possible.  Let  it 
stand  for  fifteen  or  twenty  minutes  covered  with 
a  towel,  then  roll  it  like  jelly-roll  and  cut,  from 
the  end  of  the  roll,  very  narrow  slices.  Unroll 
these  strips  and  lay  them  on  a  board,  covered 
lightly  with  a  towel  or  clean  cloth,  to  dry.  When 
perfectly  dry  they  are  ready  to  use,  or  may  be 
put  away  in  covered  cans  or  boxes  and  kept  in 
a  cool  place. 

If  noodles  are  used  as  a  vegetable  they  should 


SOUPS  79 

be  prepared  as  macaroni,  except  that  they  must 
not  be  soaked  before  cooking. 

Egg  Balls 

4  ^ggs,  cooked  J  teaspoon  salt 

I  egg,  raw  I  teaspoon  butter 

J  teaspoon  pepper 

Put  the  eggs  into  enough  cold  water  to  more 
than  cover  them  (at  least  one  quart  for  every 
four  eggs),  bring  this  to  a  boil  and  put  it  into  a 
cooker  for  twenty  minutes.  Drop  the  eggs  into 
cold  water,  take  off  the  shells  and  when  they  are 
cold  carefully  remove  the  whites,  leaving  the 
yolks  whole.  These  may  be  dropped  into  soup 
as  they  are,  or  they  may  be  mashed,  mixed  with 
the  butter  and  salt  and  enough  egg  yolk,  or  egg 
white  or  whole  egg,  beaten,  to  moisten  them,  so 
that  they  may  be  moulded  into  balls  about  the 
size  of  a  hard-cooked  yolk.  Roll  these  in  flour 
and  saute  them  in  butter. 

Forcemeat  Balls 
i  cup  fine,  soft  crumbs  i  egg 

i  cup  milk  §  cup  raw  fish  or  meat 

I  teaspoon  salt  I  tablespoon  flour 

I  tablespoon  butter 

Cook  the  bread  and  milk  to  a  paste,  cool  it, 
add  the  beaten  egg  and  fish  or  meat,  forced 
through  a  fine  meat-chopper  or  chopped  and 
then  ground  fine  with  a  mortar  and  pestle.  Mould 
it  into  balls,  lay  them  in  a  pan  with  the  flour 


8o        THE  FIRELESS  COOK  BOOK 

and  shake  it  until  the  balls  are  floured;  then 
saute  them  with  the  butter,  shaking  the  pan 
carefully  from  time  to  time,  till  the  balls  are 
browned  on  all  sides.  Or  the  balls  may  be 
dropped  into  boiling  soup  and  put  into  the 
cooker  for  one-half  hour. 

Croutons 
Cut  slices  of  bread  one-half  inch  thick,  spread 
thinly  with  butter.  Cut  the  slices  into  strips 
one-half  inch  wide,  and  these  into  dice  one-half 
inch  thick.  Put  them  into  a  baking-pan,  and 
brown  them  in  a  hot  oven,  stirring  them  about 
frequently  that  they  may  be  brown  evenly. 
Add  them  to  the  soup  just  before  serving,  or 
pass  them  after  serving. 

Soup  Sticks 
Prepare  the  bread  exactly  as  for  croutons, 
except  that  the  strips  of  bread  are  not  cut  into 
dice.  If  desired  the  strips  may  be  sprinkled 
with  grated  cheese  after  they  are  cut.  Lay 
them  side  by  side  with  enough  space  between 
them  to  allow  them  to  brown  on  the  sides.  Serve 
them  as  an  accompaniment  to  soup. 

Crisp  Crackers 
Split  plain,  thick  crackers;  spread  the  rough 
sides    slightly    with    butter,    and    brown    them 
delicately  in  a  hot  oven. 


XI 

FISH 

OfiO  tell  fresh  ph.  The  flesh  of  fresh  fish 
-^  is  firm,  and  will  rise  quickly  if  pressed 
with  the  finger;  the  eyes  are  bright,  and  the  gills 
red.  Frozen  fish  may  be  kept  for  a  long  time, 
but  must  be  used  at  once  when  thawed,  as  it 
spoils  more  quickly  than  fresh  fish.  Thaw 
frozen  fish  in  cold  water. 

Care  of  fish.  Qean  it  and  wipe  it,  inside  and 
out,  with  a  cloth  dipped  in  strongly  salted  water. 
Do  not  put  steaks  or  cutlets  of  fish  into  the  water. 
Lay  it  on  a  plate  on  cracked  ice,  or  in  a  cool 
place.  It  must  not  be  kept  in  an  ice-box  unless 
wrapped  in  two  thicknesses  of  brown  paper, 
or  it  will  impart  an  odour  to  milk,  butter,  and 
other  foods. 

To  clean  a  fish.  Before  opening  it  remove 
the  scales  by  scraping  slowly  from  the  tail  toward 
the  head,  holding  the  knife  nearly  flat  on  the 
fish.  Rinse  the  knife  frequently  in  cold  water. 
Open  the  fish  on  the  under  side,  cutting  a  slit 
from  the  gills  half-way  down  the  body.     Remove 


82        THE  FIRELESS  COOK  BOOK 

the  entrails  clear  to  the  backbone,  scraping  the 
inside  if  necessary. 

To  skin  a  fish.  Cut  a  slit  down  the  back  to  the 
tail,  on  both  sides  of  the  dorsal  fins,  deep  enough 
to  take  them  out.  Insert  a  sharp-pointed  knife 
under  the  skin  as  near  the  gills  as  possible.  Hold- 
ing the  head  by  the  bony  part  near  the  gills, 
work  the  knife  down  toward  the  tail. 

Cooking  of -fish.  Fish  is  sufficiently  cooked  when 
the  flesh  will  easily  flake  away  from  the  bones. 
If  boiled  too  long,  it  becomes  soft  and  watery. 
An  acid  flavour  is  palatable  with  fish,  and 
for  this  reason  slices  of  lemon  or  an  acid  sauce 
are  often  served  with  it. 

Left-over  boiled  fish  may  be  served  in  a  variety 
of  ways,  as  creamed  fish,  scalloped  fish,  fish 
souffle,  croquettes,  casserole  of  fish,  etc. 

TABLE    OF   THE    SEASONS,    ETC.,    OF     FRESH-WATER 

FISH 


MAMK  or  nsB 

WEIGHT 

IN  SEASON 

Salmon 

5  or  6  lbs.,  or  more 

May  to  Sept. 

Shad 

3  lbs.,  or  more 

Jan.  to  June 

White  fish 

4  lbs. 

Winter 

Bass 

3  to  8  lbs 

Always 

Perch 

Average  8  to  a  lb. 

Summer 

Pickerel 

I  to  4  lbs. 

Always 

Brook  Trout 

Apr.  to  Aug. 

Lake  Trout 

4  to  9  lbs. 

Apr.  to  Aug. 

Pike 

Summer 

FISH 


83 


TABLE  OF  SEASONS,   ETC.,  OF  SALT-WATER  FISH 


NAME  or  FISH 

WEIGHT 

IN  SEASON 

Cod 

3  to  20  lbs. 

Always 

Haddock 

5  to  8  lbs. 

Always 

Black  Bass 

3  lbs. 

Aug.  to  Mar. 

Cusk 

5  to  8  lbs. 

Winter 

Halibut 

Always 

Flounders 

i  to  5  lbs. 

Always 

Red  snapper 

4  lbs.,  or  more 

Late  winter 

Bluefish 

4  to  8  lbs. 

June  to  Oct. 

Tautog 

July  to  Sept. 

Sturgeon 

Summer 

Swordfish 

July  to  Sept. 

Weakfish 

3  to  5  lbs. 

Winter 

Mackerel 

i  to  2  lbs. 

May  to  Sept. 

Turbot 

Jan.  to  Mar. 

Herring 

6  or  8  to  a  lb. 

Mar.  and  Apr. 

Smelts 

Average  8  to  a  lb. 

Sept.  to  Mar. 

Lobsters 

I  to  2  lbs. 

Always 

Oysters 

Sept.  to  May 

Clams 

Always 

Crabs 

Summer 

Boiled  Fish 

Put  a  three-pound  fish,  or  three  pounds  of 
small  fish,  into  four  quarts  of  boihng  water  to 
which  four  teaspoonfuls  of  salt  have  been  added. 
Set  it  at  once  into  the  cooker  for  one  hour. 
Larger  fish  may  be  cooked  in  the  same 
way  if  more  water  is  used.  For  instance,  a 
four-pound   fish   should   be   put   into   five  or  six 


84        THE  FIRELESS  COOK  BOOK 

quarts  of  water.  Or,  with  large  fish,  put  them 
into  boiling  water  to  cover  them,  let  them  come 
to  a  boil,  and  put  them  into  the  cooker  for 
three-quarters  of  an  hour  or  more,  according 
to  the  size  of  the  fish.  Fish  when  overcooked 
will  be  watery,  but  will  not  break  to  pieces, 
unless  very  much  overdone,  if  cooked  in  a 
hay-box  or  cooker. 

Creamed  Salt  Codfish  No.  i 
I  lb.  fish  3  or  4  qts.  water 

Wash  the  fish  and,  without  shredding  it, 
put  it  into  the  cold  water,  bring  it  to  a  boil,  and 
put  it  into  a  cooker  for  one  and  one-half  hours. 
Drain,  pick  into  pieces,  and  bring  to  a  boil  in 
one  cup  of  white  sauce,  omitting  the  salt.  It 
is  improved  by  adding  a  beaten  egg  before 
serving. 

Serves  six  or  seven  persons. 

Creamed  Salt  Codfish  No.  2 
I  lb.  codfish  4  eggs 

3  or  4  qts.  water  J  cup  milk 

J  cup  butter  J  teaspoon  pepper 

Cook  the  fish  as  for  creamed  salt  codfish 
No.  I.  When  picked  to  pieces,  put  it  into  a 
double  boiler  with  the  butter.  When  this  is 
absorbed  by  the  fish  add  the  remaining  ingredi- 
ents beaten  together.     Cook,  stirring  constantly, 


FISH  85 

until  it  thickens  like  custard.     Serve  at  once  or 
it  will  curdle. 

Serves  six  or  eight  persons. 

Codfish  Balls 
I  cup    raw   salt    codfish,   in        3  qts.  cold  water 

small  pieces  i  egg 

I  heaping    pint    potatoes    in         J  tablespoon  butter 

i-inch  pieces  J  teaspoon  pepper 

Bring  the  fish  and  potatoes  to  a  boil  in  the 
water.  Put  them  into  a  hay-box  for  one  and 
one-half  hours.  Drain  and  shake  them,  un- 
covered, over  the  fire  to  dry  them  as  boiled 
potatoes,  till  white  and  mealy.  Mash  them 
thoroughly,  add  the  other  ingredients,  and  mix 
them  together  thoroughly.  If  necessary,  add 
a  little  more  salt.  Take  the  mixture  up  by 
tablespoonfuls  and,  without  moulding  them, 
drop  them  into  hot,  deep  fat.  Fry  until  they 
are  a  rich  brown,  and  drain  them  on  brown 
paper. 

To  test  the  temperature  of  fat  for  fish  balls, 
drop  a  cube  of  stale  bread  into  the  fat.  If  it 
grows  a  rich  brown  in  forty  seconds  the  fat  is 
of  the  right  temperature.  If  fat  is  too  hot, 
fried  food  is  injured  in  flavour  and  digestibility; 
if  not  hot  enough  the  food  will  be  greasy.  If 
fish  balls  fall  apart  in  the  frying,  it  is  because 


86        THE  FIRELESS  COOK  BOOK 

the  fish  and  potatoes  were  not  well  dried  before 
adding  the  other  ingredients. 
Serves  four  or  six  persons. 

Salt  Fish  Souffle 
I  cup  salt  codfish  2^  tablespoons  butter 

I  heaping  pt.  potatoes  }  cup  milk 

3  qts.  water  J  teaspoon  pepper 

2  eggs 

Cook  the  fish  and  potatoes  as  for  codfish  balls. 
When  drained  and  dried,  add  the  butter,  milk, 
pepper,  and  yolks  of  eggs;  then  the  whites,  beaten 
stiff.  Turn  into  a  buttered  baking-dish,  and 
bake  until  puffed  and  brown  (about  one-half 
hour)  in  an  insulated  oven,  the  stones  heated 
until  the  paper  test  shows  a  golden  brown. 

Serves  eight  or  ten  persons. 

Salmon  Loaf 
I  can  salmon  J  teaspoon  pepper 

i  cup  butter  (melted)  li  teaspoons  salt 

I  cup  soft  breadcrumbs  2  tablespoons  chopped  parsley 

4  eggs  I  small  bay  leaf 

If  only  hard,  dry  crumbs  can  be  obtained,  add 
one-fourth  of  a  cup  of  water  to  the  recipe,  mix- 
ing it  with  the  eggs,  and  soaking  the  crumbs 
one-half  hour  in  the  mixture. 

Rub  the  fish  and  butter  together,  add  the 
other  ingredients,  and  put  all  into  a  buttered 
one-quart    bread-mould    or    water-tight     empty 


FISH  87 

coffee  or  baking-powder  can.  Set  the  mould 
in  enough  cold  water  to  reach  two-thirds  of  the 
way  up  its  sides.  Let  this  come  to  a  boil,  boil 
fifteen  minutes  and  put  into  the  cooker  for  one 
hour.  It  will  not  be  injured  by  remaining  in 
the  hay-box  two  hours.  Or  set  the  mould 
into  boiling  water,  boil  one-half  hour,  and  put 
into  the  cooker  for  an  hour. 
Serves  eight  or  ten  persons. 

Casserole  of  Fish 
I  cup  cold  flaked  fish  i  cup  mashed  potatoes 

I  teaspoon  salt  2  hard-cooked  eggs 

J  teaspoon  pepper 

Butter  a  quart  mould,  put  into  it  alternate 
layers  of  fish,  potatoes,  and  egg;  seasoning  each 
layer.  Stand  the  mould  in  a  cooker-pail  of 
boiling  water  to  reach  two-thirds  of  the  way  up 
its  sides.  Boil  ten  minutes  and  put  it  into  the 
cooker  for  from  three-quarters  of  an  hour  to  two 
hours. 

Serves  six  persons. 

Cape  Cod  Turkey 

I  lb.  salt  codfish  4  qts.  cold  water 

i  lb.  fat  salt  pork 

Wash  the  fish  and  put  it  on  the  stove  in  the 
water.  When  boiling,  put  it  into  a  cooker  and 
let  it  cook  from  one  and  one-half  to  three  hours. 
While  this  is  cooking  cut  the  pork  into  one-fourth 


88        THE  FIRELESS  COOK  BOOK 

inch  slices,  gash  the  slices  occasionally,  nearly 
to  the  rind.  Pour  boiling  water  over  it,  drain  it, 
and  try  it  out  in  a  frying-pan  till  brown  and 
crisp.  When  the  codfish  is  done,  drain  it  and 
garnish  it  with  a  border  of  the  hot,  crisp  pork. 
Serve  drawn-butter  sauce  and  boiled  potatoes 
with  it. 

Serves  six  or  eight  persons. 

Creamed  Oysters 

1  qt.  oysters  i  cup  flour 

2  cups  milk  or  cream  }  teaspoon  salt 

i  cup  butter  Few  grains  of  white  pepper 

Drain  and  wash  the  oysters.  Strain  the  liquor 
through  cheese-cloth.  Heat  the  oysters  in  the 
liquor  by  themselves  and  scald  the  milk.  Rub  the 
butter  and  flour  together,  add  them  to  the  hot 
milk  or  cream,  and  let  it  boil.  Put  this  mixture 
with  the  boiling  oysters  and  set  it  in  a  cooker 
for  one-half  hour  or  more.  Just  before  serv- 
ing add  the  seasoning.  Serve  it  on  toast  or  crisped 
crackers,  or  in  croustades. 


XII 

BEEF 

TTb  select  gocd  beef,  (i)  Quality.  "  Heavy "^ 
beef,  that  is,  taken  from  fat,  heavy 
animals,  is  the  best.  It  should  be  mottled  with 
fat  all  through  the  lean,  and  the  large  masses 
of  fat  should  be  firm  and  of  a  creamy  white 
colour.  Thegrainoftender  meat  is  fine.  Coarse- 
grained meat,  and  meat  streaked  with  con- 
nective tissue  or  gristle,  is  sure  to  be  tough. 
(2)  Freshness.  Fresh  beef  is  a  good  red  colour, 
modified,  when  it  is  very  cold,  to  a  purplish 
shade.  If  black  or  greenish  in  tint  the  meat  is 
stale,  and  its  odour  will  be  bad.  Meat  is  flabby 
after  it  is  killed,  but  soon  grows  firm.  It  is  in 
suitable  condition  for  cooking  before  this  change 
takes  place,  or  some  days  after  it. 

Uses  of  the  different  cuts:  Beef  is  cut  variously 
in  different  parts  of  the  country,  and  the  same 
cuts  are  not  always  similarly  named.  Merely 
to  call  the  cuts  by  name  would,  therefore,  make 
this  chapter  unintelligible  to  some  readers;  but 

89 


90        THE  FIRELESS  COOK  BOOK 

by  consulting  the  accompanying  chart  the  pieces 
can  be  selected  without  reference  to  their  names, 
according  to  the  part  of  the  animal  adapted 
to  each  particular  use.  Those  muscles  which 
are  much  used  and  which  have  hard  work  to  do 
will  have  the  most  juice  and  the  best  flavour, 
though,  at  the  same  time,  they  will  be  the 
toughest.  For  instance,  all  cuts,  such  as  round, 
shoulder,    shin,    and    rump,  which    come    from 


Figure  No.  7. 

Diagram  of  the  cuts  of  beef.     The  double  line  shows  the  division 

between  forequarter  and  hindquarter. 

the  legs  or  parts  by  which  the  legs  are  connected 
with  the  body,  will  be  tough  and  high-flavoured. 
The  neck  also,  and  upper  part  of  the  shoulder, 
by  reason  of  the  support  they  give  to  the  weight 
of  the  head,  are  tough,  although  rich  in  flavour. 
Any  cuts  from  these  parts,  by  whatever  name 
they  are  called,  are  not  suitable  for  cooking 
with  dry  heat,  such  as  that  of  baking,  or  broil- 
ing, but  will  require  long,  slow  cooking  with 
water  to   make  them  tender.     Such   pieces   are 


BEEF  91 

the  ones  to  buy  for  cooking  in  a  hay-box. 
They  do  not  command  the  price  of  the  tender 
cuts  from  the  back  of  the  animal,  and  it  is,  there- 
fore, a  distinct  economy  to  buy  these  cheap  pieces 
and  by  skilful  cooking  make  them  digestible 
and  palatable.  The  parts  numbered  i,  2,  7,  8, 
9,  in  Fig.  7  are  suitable  for  stews;  those  marked 
II  and  12,  as  well  as  all  bones,  are  suitable  for 
soups.  Numbers  2,  5,  6,  and  10  may  be  used 
for  stews  or  broth,  but  are  adapted  also  to  pot 
roasts,  rolled  steaks,  cannelon,  Hamburg  steak, 
etc.,  while  only  numbers  3  and  4  are  adapted 
to  roasting  or  broiling. 

Other  parts  of  beef  used  as  food,  suitable  for 
cooking  in  the  hay-box  or  cooker,  are: 

Brains,  stewed  or  scalloped,  or  for  croquettes. 

Heart,  stuffed  and  braised. 

Liver,  braised. 

Tongue,  boiled;  fresh,  corned,  or  pickled. 

Kidneys,  stewed. 

Tail,  soup. 

TABLE  SHOWING  SOME  OF  THE  NAMES  GIVEN 
TO  CUTS  OF  BEEF  IN  DIFFERENT  FARTS  OF  THE 
COUNTRY. 

The  numbers  indicate  the  part  from  which  the  cuts  arc 
taken,  as  shown  on  the  chart  (Fig.  No.  7). 

1.  Neck,  part  of  the  Rattleran,  and  Sticking  piece. 

2.  Chuck,  part  of  Rattleran. 


92        THE  FIRELESS  COOK  BOOK 

3.  Chuck  and  Rib  roasts. 

4.  Sirloin    steak,    Porter-house   steak,   Pinbone  roast.      Tha 

latter  includes  also  a  part  of  Number  7. 

5.  Rump,  Aitchbone. 

6.  Round. 

7.  Flank,  Top  of  Sirloin. 

8.  Flank,  Plate. 

9.  Brisket,  Navel. 

10.  Shoulder,  Shoulder  clod,  Rattleran,  Bolar,  Cross  ribs. 

11.  and  12.  Fore  and  hind  shin.  Soup  bones. 
13.  Vein,  Veiny  piece. 

Care  of  meat.  All  meat  should  at  once  be 
removed  from  the  wrapping  paper  when  it  comes 
from  the  store,  otherwise  the  paper  absorbs  the 
juices  and  sticks  to  the  meat.  Never  put 
meat  into  water,  except  it  be  such  parts  as  kid- 
ney, liver,  heart,  etc.,  or  the  water  will  soak 
out  the  juice  which  is  the  part  of  meat  that  con- 
tains the  flavour.  Wipe  it  with  a  clean,  wet 
cloth,  and  keep  it  in  a  cool  place.  If  it  must  be 
kept  longer  than  is  safe  for  raw  meat,  it  may  be 
partially  cooked,  cooled  quickly,  and  kept  cold 
till  time  to  complete  the  cooking. 

Cooking  meat.  If  meat  is  put  into  cold  water 
and  gradually  heated  to  the  boiling  point,  a  large 
proportion  of  the  juice  will  be  extracted.  The 
meat  will  thus  be  rendered  tasteless  and  the 
water  will  contain  the  flavouring  matter.  Long 
cooking  in  water  dissolves   the   gelatine   of  the 


BEEF  93 

bones  and  connective  tissue.  These  effects  are 
desirable  for  soups  and  broths,  but  undesirable 
when  the  meat  itself   is  also  to  be  used. 

If  meat  is  put  into  boiling  water,  allowed  to 
boil  a  few  minutes,  and  then  cooked  a  long 
time  at  a  lower  temperature,  the  albumen  of  the 
juice  is  hardened  on  the  surface  of  the  meat  and 
the  remaining  juice  is  thus  kept  to  a  considerable 
extent.  The  long  cooking  may  then  soften  the 
tough  tissue  while  the  meat  retains  much  of  its 
flavour,  the  water  becoming  also  flavoured.  This 
is  desirable  for  stews,  meat  pies,  pot  roasts, 
poultry,  etc.,  in  which  cases  meat  and  liquor 
are  both  to  be  served. 

Braised  Beef 
Wipe  the  beef  with  a  wet  cloth,  cut  off  any 
tough  ends  and  bone  if  it  will  not  mar  the 
appearance  of  the  meat,  as  these  parts  will  not 
become  palatable  in  the  length  of  time  required 
for  the  remainder  of  the  roast.  They  will  be 
found  useful  for  soups,  stews,  cannelon  of  beef, 
Hamburg  steak,  and  such  dishes.  Roast  the 
meat  in  a  hot  oven  for  half  an  hour,  transfer  it 
quickly  to  a  cooker  utensil,  add  enough  boil- 
ing water  to  nearly  cover  it,  let  the  whole  become 
very  hot  in  the  oven,  and  place  it  quickly  in  the 
cooker.  The  time  that  is  required  for  com- 
pleting the  cooking  will  depend  upon  the  size  of 


94        THE  FIRELESS  COOK  BOOK 

the  piece  and  the  degree  of  cooking  desired. 
A  five-pound  roast  may  be  cooked  four  hours, 
and  if  not  found  done  to  taste,  it  can  be  reheated 
to  boiling  point  and  cooked  longer.  A  larger 
roast  will  require  more  time  in  the  cooker.  If 
preferred,  the  meat  may  first  be  partially  cooked 
in  the  hay-box  and  browned  in  the  oven  after- 
ward. It  must  then  be  boiled  for  half  an  hour, 
cooked  three  or  more  hours  in  the  cooker,  and 
then  roasted.  Lay  a  piece  of  raw  fat  on  top 
of  the  roast,  or  baste  it  with  drippings  to  assist 
in  the  browning. 

Pot  Roast 
3  lbs.  beef  rump  2  small  carrots 

3  cups  boiling  water  2  sprigs  parsley 

I  bay  leaf  J  teaspoon  celery  seed,  or 

I  small  onion  J  cup  celery,  cut  in  pieces 

Salt  and  pepper  Flour 

i  teaspoon  Worcestershire  sauce 

Have  the  butcher  bone  and  roll  the  meat, 
dredge  it  well  with  salt,  pepper,  and  flour,  and 
brown  it  on  all  sides  in  a  frying-pan  with* a  little 
of  the  fat  from  the  meat,  or  one  or  two  tablespoons 
of  beef  drippings  or  pork  fat.  Put  all  the  ingre- 
dients together  in  a  small  cooker- pail,  let  it 
simmer  thirty  minutes,  set  it  into  a  larger  pail 
of  boiling  water  and  put  into  a  cooker  for  nine 
hours  or  more.  Reheat  it  to  boiling  point; 
strain  and  thicken  the  liquor  for  gravy.     Round 


BEEF  95 

of  beef  may  be  used  for  pot  roast,  but  it  is  drier 
than  the  rump,  which  has  some  fat  on  it.  Four 
or  five  pounds  of  rump  will  make  three  pounds 
when  boned.  Have  the  bone  sent  from  the 
market  to  use  for  soup  stock. 
Serves  ten  or  twelve  persons. 


Beef  a 

la  Mode 

3  lbs.  beef  from  the  round 

I  onion 

I  oz.  fat,  salt  pork 

i  teaspoon  allspice 

2  teaspoons  salt 

i  teaspoon  nutmeg 

i  teaspoon  pepper 

6  cloves 

Flour 

2  tablespoons  rendered  beef  fat 

Water  to  nearly  cover  it 

Wash  the  meat,  lard  it  with  the  pork  cut  into 
strips,  or  gash  it  deeply  and  insert  the  pork  in 
the  gashes.  Dredge  it  with  the  salt,  pepper,  and 
flour,  and  fry  it  in  the  beef  fat  till  well  browned 
on  all  sides.  Put  the  meat  and  other  ingredients 
into  a  two  or  three  quart  cooker-pail  or  pan, 
and  nearly  cover  the  meat  with  boiling  water. 
Let  it  simmer  for  half  an  hour,  then  stand  the 
pail  in  a  larger  cooker-pail  of  boiling  water  and 
put  it  into  a  cooker  for  from  nine  to  twelve  hours. 
Unless  several  times  this  recipe  is  cooked  at 
once,  do  not  allow  the  meat  to  cook  more  than 
twelve  hours,  or  it  may  ferment.  Reheat  it 
before   serving.     Strain   and   thicken   the   gravy. 

Serves  ten  or  twelve  persons. 


96        THE  FIRELESS  COOK  BOOK 

Corned  Beef 

Order  eight  or  ten  pounds  of  rump  of  beef 
corned  for  four  days.  Put  it  into  a  large  cooker- 
pail  and  fill  the  pail  with  cold  water.  When 
it  boils,  allow  it  to  simmer  for  thirty  or  forty 
minutes,  then  put  it  into  a  hay-box  for  ten  or 
twelve  hours.  Reheat  it  before  serving  it.  If 
ordinary  corned  beef  is  used  it  will  be  more  delicate 
if,  when  it  is  allowed  to  come  to  a  boil,  the  water 
is  changed  and  fresh  boiling  water  added.  It 
may  then  be  cooked  as  directed  above  for  that 
specially  corned. 

Serves  twenty  or  twenty-five  persons. 

Boiled  Dinner 

2  lbs.  lean,  salt  pork  i  head  cabbage 

3  turnips  I2  potatoes 

4  beets  J  teaspoon  pepper 
2  carrots  Water  to  cover 

Wash  the  pork  and  gash  it  in  slices;  wash 
and  pare  the  vegetables.  If  preferred,  the  beets 
may  be  cooked  separately,  without  paring  them. 
Put  all,  except  the  potatoes,  into  the  cooker- 
pail  and  cover  them  with  boiling  water.  When 
boiling  let  them  cook  ten  minutes  on  the  stove, 
then  put  the  pail  into  the  cooker  for  six 
hours  or  more.  Add  the  potatoes,  reheat  it 
to  boiling  point,  and  replace  it  in  the  cooker 
for    two    hours.      If   more    salt    or    pepper    is 


BEEF 


97 


required  add  it  when  the  potatoes  are  put  in. 
In  order  to  save  time  the  potatoes  may  be 
cooked  separately,  drained  and  added  to  the 
dinner  before  bringing  it  to  a  boil  for  serving. 
Corned  beef  may  be  used  in  place  of  pork,  if 
preferred. 

Serves  eight  or  ten  persons. 

Beef  Stew  a  la  Mode 

li  lbs.  beef  brisket  6  cloves 

Flour  2  teaspoons  salt 

4  tablespoons  rendered  fat     2  slices  lemon 
I  onion  J  teaspoon    ground    allspice 

J  teaspoon  pepper  J  teaspoon  nutmeg 

Water  to  cover  (about  i  pt.) 

Buy  two  and  one-half  or  three  pounds  of 
brisket  to  get  one  and  one-half  pounds  of  clear, 
lean  meat.  Cut  the  meat  into  one  inch  pieces, 
roll  them  in  flour,  and  fry  them  in  the  fat  till 
brown.  The  onion  may  be  sliced  and  added 
when  the  meat  is  nearly  brown.  Put  the  meat 
with  the  other  ingredients  into  a  small  cooker- 
pail,  cover  it  with  hot  water,  boil  for  ten  minutes, 
and  cook  it  in  a  hay-box  for  five  hours  or  more. 
If  left  for  many  hours  the  meat  becomes  a  trifle 
dry,  but  otherwise  the  stew  is  not  injured  by 
overcooking.  The  gravy  may  be  thickened,  if 
desired,  with  flour  and  water  mixed  together 
in    equal    parts.      The   bones   may   be   put   in 


98        THE  FIRELESS  COOK  BOOK 

with  the  stew  during  the  cooking  and  removed 
before  serving,  or  they  may  be  used  to  make 
soup  stock. 

Serves  five  or  six  persons. 

Stuffed  Rolled  Steak 
I  flank  steak  i  teaspoon  pepper 

I  cup  soft  breadcrumbs  2  tablespoons  butter 

I  teaspoon  salt  i  teaspoon  thyme  or  summer 

savoury 
I  tablespoon  chopped  parsley 

Wash  the  steak  and  remove  the  membrane 
that  covers  it,  unless  that  has  been  done  at  the 
market.  Make  a  stuffing  of  the  crumbs,  melt- 
ing the  butter  and  adding  the  crumbs  and  other 
ingredients  to  it.  If  the  steak  is  large  enough, 
use  more  stuffing  than  one  cupful.  Spread 
the  stuffing  over  the  meat  to  within  two  inches 
of  the  edge.  Roll  and  skewer  or  tie  it  into  shape. 
Brown  it  well  on  all  sides  in  a  dry  frying-pan, 
or  dredge  it  with  flour  and  fry  it  in  rendered  beef 
fat.  Lay  it  in  a  small  cooker-pail  or  pan.  Make 
two  cupfuls  of  Brown  Sauce,  or  enough  to  cover 
the  roll.  Boil  the  roll  for  two  minutes  and 
set  the  pail  in  a  larger  pail  of  boiling  water. 
Put  it  for  five  or  six  hours  into  a  cooker. 
When  it  is  to  be  served,  remove  the  string  or 
skewers,  lay  the  roll  on  a  platter,  and  pour  the 
gravy  over  it. 


BEEF 


99 


Round  steak,  cut  about  one-half  inch  thick, 
may  be  used.     Remove  the  bone  before  rolling  it. 

Beef  Stew  with    Dumplings 
2  cups  cooked  or  raw  beef         i  teaspoon  salt 
2  cups  raw  or  cooked  potatoes     J  teaspoon  pepper 
§  cup  tomato  J  cup  flour 

1  onion,  cut  in  slices  i  tablespoon  chopped  panley 
4  tablespoons  rendered  fat  or     I J  cups  water,  or  more 

butter 

If  cooked  meat  and  potatoes  are  used,  cut 
them  in  three-quarter-inch  dice,  make  a  brown 
sauce  of  the  fat,  flour,  seasoning,  and  water, 
add  the  vegetables  and  meat  and  enough  water  to 
just  cover  the  stew.  Place  the  dumplings  on 
top,  boil  it  for  five  minutes,  and  cook  in  a  hay- 
box  for  one  and  one-quarter  hours.  If  the 
meat  is  tough  it  will  be  better  to  treat  it  like 
raw  beef.  If  raw  beef  is  used,  cut  it  in  pieces, 
bring  it  to  a  boil  with  the  water,  and  put  it  into 
the  cooker  for  three  or  four  hours  before  adding 
the  other  ingredients. 

Dumplings  for  Stew 

2  cups  flour  4  teaspoons  baking  powder 
2  tablespoons  lard  or  butter       J  teaspoon  salt 

f  to  I  cup  water 

Sift  the  flour,  salt,  and  baking  powder  together, 
work  the  fat  into  them  with  the  fingers,  or  cut 
it  in  with  a  knife.     Add  enough  water  to  make  a 


100      THE  FIRELESS  COOK  BOOK 

stiff  dough.     Drop  it  by  tablespoonfuls  on     the 
top  of  the  stew.     The  dumplings  should  rest  on 
the  meat  and  vegetables,  as  they  will  not  be  so 
light  if  submerged  in  the  gravy. 
Serves  six  or  seven  persons. 

Irish  Stew 
3  cups  meat  ^  cup  celery 

2  cups  potatoes  2  teaspoons  salt 

i  cup  turnip  J  teaspoon  pepper 

J  cup  carrot  J  cup  flour 

J  cup  onion  4  tablespoons  rendered  fat 

3  cups  water 

Wash  and  cut  about  two  pounds  of  beef,  from, 
the  leg,  brisket  or  other  cheap  cuts,  into  one-inch 
pieces.  Remove  most  of  the  fat,  or  all  of  it,  if 
desired.  Wash  and  pare  the  turnip  and  carrot 
and  cut  them  into  small  pieces.  Pare  the  potatoes 
and  cut  them  into  one-inch  cubes.  Slice  the  onion 
and  cut  the  celery  into  small  pieces.  Roll  the 
meat  in  the  flour  and  fry  it  till  it  is  brown  in  the 
fat.  Put  all  the  ingredients,  except  the  remaining 
flour,  into  a  cooker-pail  and,  when  boiling,  put 
them  into  a  cooker  for  five  hours.  Mix  the  remain- 
ing flour  with  an  equal  quantity  of  cold  water. 
Stir  it  into  the  stew,  and  when  it  has  boiled  it  is 
ready  to  serve.  It  will  not  be  harmed  by  being 
kept  hot  in  the  cooker  for  another  hour  or  more. 

Serves  eight  or  ten  persons. 


BEEF  ^    :    \  \^::' :  i';^ ;' . -  loL 

Cannelon  of  Beef 
I  lb.  lean  beef,  chopped  2  tablespoons    butter    or 

Grated  rind  J  lemon  rendered  fat  beef 

I  tablespoon  chopped  parsley    }  teaspoon  nutmeg 
I  cup  soft  breadcrumbs  ^  tablespoon  salt 

1  teaspoon  scraped  onion  J  teaspoon  pepper 

2  eggs 

Mix  in  the  order  given,  add  the  eggs,  which 
have  been  slightly  beaten,  put  it  into  a  well- 
greased  one-quart  brown  bread  mould  or  water- 
tight can.  Stand  the  mould  in  a  large  pail  of 
water,  arranged  on  a  rack,  if  necessary  to  raise  the 
top  of  the  mould  to  the  level  of  the  top  of  the  pail. 
Fill  the  pail  with  boiling  water,  to  within  one- 
third  of  the  top  of  the  mould.  Boil  it  for  one-half 
hour  and  put  it  into  a  cooker  for  four  hours.  If 
several  times  this  recipe  is  used,  and  put  into 
larger  moulds,  it  should  be  boiled  a  longer  time. 
It  is  good  served  hot,  with  brown  sauce,  or  cold. 

Serves  six  or  eight  persons. 

Meat  Pie 

2  cups  cooked  or  raw  meat        2  onions 

2  cups  potatoes  i  teaspoon  salt 

1  cup  tomatoes  i  teaspoon  pepper 

2  sprigs  parsley,  chopped  J  cup  flour 

J  teaspoon  celery  salt  i  bay  leaf,  broken  fine' 

Water  (about  i  pt.) 

If  cooked  meat  is  used,  cut  it  into  three-quarter- 
inch  cubes.     Cut  the  potatoes  into  similar  pieces, 


I02   .  THE  FIRELESS  COOK  BOOK 

slice  the  onions,  put  all  the  ingredients,  but  the 
flour,  together  in  a  cooker-pail  or  pan,  add  the 
boiling  water,  and,  when  boiling,  add  the  flour 
mixed  to  a  paste  with  an  equal  quantity  of  water. 
Boil  five  minutes  and  put  it  into  a  cooker  for  two 
hours  or  more.  Raw  meat  will  require  five 
hours  or  more.  If  the  stewed  mixture  is  not 
in  a  pan  suitable  for  baking,  transfer  it  to  a 
baking-pan  or  dish,  cover  with  a  crust  and  bake 
for  one-half  hour. 

Crust  for  Meat  Pie 

ij  cups  flour  J  teaspoon  salt 

3  teaspoons  baking  powder        ij  tablespoons  butter 
J  cup  water,  or  more 

Mix  and  sift  the  dry  ingredients,  work  in  the 
fat,  and  put  in  enough  water  to  make  a  dough 
stiff  enough  to  roll  on  a  board.  Roll  it  out 
to  the  dish  and  bake  it.  An  inverted  cup  in 
the  centre  of  the  pie,  under  the  crust,  will 
prevent  the  gravy  from  boiling  over  during  the 
baking. 

Serves  six  or  eight  persons. 

Braised  Beef's  Liver 
I  liver  2  teaspoons  sage  leaves 

\  lb.  fat  salt  pork  2  teaspoons  thyme 

I  onion  i  teaspoon  salt 

Flour  ^  }  teaspoon  pepper 

Fat  Water  to  cover 


BEEF  103 

Lard  the  liver  with  the  pork.  Dredge  it  with 
flour  and  brown  it  in  a  frying-pan,  with  rendered 
beef  or  pork  fat  or  butter.  Put  it  into  a  cooker- 
pail  or  pan  just  large  enough  to  hold  it.  Cover 
it  with  boiling  water,  boil  it  for  five  minutes, 
set  the  pail  in  a  larger  cooker-pail  of  boiling 
water,  and  put  it  into  a  cooker  for  ten  hours 
or  more.  Reheat  it  and  serve  it  on  a  platter, 
cutting  it  through,  but  not  separating  the  slices. 
Pour  over  it  the  gravy,  which  has  been  strained 
and  thickened  with  flour  and  water  mixed  to  a 
paste. 

The    number    of   persons    that    it    will    serve 
depends  upon  the  size  of  the  liver.     Allow  one 
pound  for  three  or  four  persons. 
Beef  Kidney 

Wash  and  soak  two  kidneys  in  a  large  amount 
of  water,  for  several  hours  or  over  night,  changing 
the  water  at  least  once.  Cut  them  open,  rinse 
them  and  put  them  on  to  boil  in  boiling  salted 
water  to  barely  cover  them,  in  a  small  cooker- 
pail.  Let  them  boil  five  minutes,  set  the  pail  in 
a  larger  pail  of  boiling  water,  and  cook  them  ten 
hours  or  more  in  a  cooker.  When  tender,  remove 
the  tubes  and  membranes  and  slice  the  kidneys. 
Thicken  as  much  of  the  gravy  as  you  wish  to  use, 
with  one-fourth  of  a  cupful  of  flour  mixed  with 
one-fourth  of  a  cupful  of  water  to  each  pint  of 


104      THE  FIRELESS  COOK  BOOK 

gravy.     Add  the  sliced  kidneys  and  serve  them 
when  they  are  boiling  hot. 

Stuffed  Heart 
I  heart  J  teaspoon  pepper 

i  cup  crumbs  I  small  onion,  chopped 

I  tablespoon  buttef  J  teaspoon  powdered  thyme 

i  teaspoon  salt  i  thick  slice  bacon 

Flour 

Wash  the  heart,  remove  the  arteries  and  veins 
and  squeeze  out  any  clots  of  blood  that  there 
may  be.  Stuff  it  with  the  soft  bread  crumbs 
to  which  the  seasonings  and  melted  butter  have 
been  added.  Try  out  the  fat  from  the  slice  of 
bacon,  dredge  the  heart  with  salt,  pepper  and 
flour  and  brown  it  on  all  sides  in  the  bacon  fat. 
Put  the  heart  and  the  crisp  bacon  into  as  small  a 
cooker-pail  as  will  hold  it,  cover  it  with  boiling 
water,  boil  it  for  five  minutes  and  put  the  pail  into 
a  larger  cooker-pail  with  as  much  boiling  water 
as  it  will  hold  when  the  small  pail  is  in  place. 
Put  it  into  a  cooker  for  ten  hours,  or  over  night. 
Boil  it  again  and  cook  it  for  three  or  four 
hours.  Reheat  it  when  ready  to  serve  it,  thicken- 
ing each  pint  of  the  gravy  with  one-fourth  cup 
of  flour  and  an  equal  quantity  of  water  mixed 
to  a  smooth  paste.  The  heart  will  look  more 
attra/:tive  if  sliced  and  covered  with  gravy 
before  serving. 


BEEF  105 

Beef  or  calPs  heart  may  be  cooked  without  a 
stuffing  and  served  with  caper  sauce. 

Corned  Tongue 
Wash  the  tongue,  put  it  into  a  cooker-pail  of 
from  four  to  six  quarts  capacity.  Fill  the  pail 
with  cold  water,  bring  the  tongue  to  a  boil  and 
boil  it  for  from  twenty  minutes  to  half  an  hour, 
depending  upon  its  size.  Put  it  into  a  cooker  for 
ten  or  twelve  hours.  If  not  perfectly  tender,  bring 
it  again  to  a  boil  and  cook  it  from  two  to  four 
hours  longer.  Plunge  it  into  cold  water,  remove 
the  skin,  and  serve  it  cold,  cut  in  thin  slices. 

Fresh  Tongue 
I  tongue  I  teaspoon  peppercorns 

I  onion  8  cloves 

I  bay  leaf  Salt 

Wash  the  tongue,  put  it  into  as  small  a  cooker- 
pail  as  will  easily  hold  it,  add  the  other  ingredients 
and  fill  the  pail  with  boiling  water,  using  one 
teaspoonful  of  salt  to  each  quart  of  water.  Let  it 
boil  for  twenty  minutes  or  half  an  hour,  depending 
upon  the  size  of  the  tongue.  Put  it  into  a  cooker  for 
ten  hours  or  more.  If  not  perfectly  tender,  reheat 
it  to  boiling  point  and  cook  it  for  from  two  to 
four  hours  longer  in  the  hay-box.  Plunge  it  into 
cold  water  and  remove  the  skin.  Serve  it  hot  with 
caper  sauce,  using  the  liquor  in  which  the  tongue 
was  boiled  in  place  of  water,  to  make  the   sauce. 


XIII 
LAMB  AND  MUTTON 

SPRING  lamb  is  the  meat  of  lambs  from  six 
weeks  to  three  months  old.  It  is  obtain- 
able in  March  and  throughout  the  spring.  Year- 
ling is  lamb  one  year  old.  The  flesh  of  lamb  is 
lighter  in  colour  than  that  of  mutton  and  the  bones 
are  pinker.  It  may  be  distinguished  from  mutton, 
also,  by  the  smaller  size  of  the  cuts,  which  are 
otherwise  the  same  in  mutton  and  lamb.  Mutton, 
as  all  dark  meats,  may  be  served  rare;  but  lamb, 
being  lighter,  is  classed  with  white  meats  in  this 
respect,  and  should  be  thoroughly  cooked.  The 
rank  flavour  of  mutton  is  greatly  reduced  if  the 
pink  membrane,  which  surrounds  the  animal,  is 
pulled  off  before  cooking.  The  fat  of  mutton  has 
a  strong,  disagreeable  flavour,  and  most  of  it 
should  be  removed.  It  will  not  be  good  for  any 
cooking  purposes  as  veal,  beef,  and  pork  fat  are. 

Cuts  of  Mutton.  The  favourite  cuts  are  the 
rib  and  loin  chops  and  the  leg,  but  as  other  parts 
of  the  sheep  are  much  cheaper,  it  is  well  to  know 
their  possibilities.     Shoulder,  boned  and  tied  into 

zo6 


LAMB  AND  MUTTON  107 

shape,  will,  when  cooked  in  the  hay-box  or  cooker, 
make  a  very  good  substitute  for  the  leg,  while 
shoulder  of  lamb  makes  a  good  roast  for  small 
families  who  grow  tired  of  perpetual  steak  and 
chops. 


Figure  No.  8. 
Diagram  of  the  cuts  of  mutton  and  Iamb. 

TABLE  SHOWING  THE  WAYS  IN  WHICH  THE  VARIOUS 

CUTS  OF  MUTTON  AND  LAMB  MAY  BE  COOKED 

IN  THE  HAY-BOX  OR  COOKER 

1.  Neck,  stews  and  broth. 

2.  Chuck,  stews,  broth,  meat  pie,  casserole  of  rice  and  meat, 

hash. 

3.  Shoulder,  braising,  plain  or  boned    and  stuffed,  casserole 

of  rice  and  meat,  hash. 
4  and  5.  Loin  chops,  cooked  as  veal  cutlets,  breaded  or  plain. 

6.  Flank,  soups,  stews. 

7.  Leg,  braised  or  boiled. 

OTHER    PARTS    OF  THE   ANIMAL,    USED    FOR    FOOD, 

WHICH  MAY  BE  COOKED  IN  THE  HAY-BOX 

OR  COOKER 

Heart,  braised,  plain  or  stuffed. 
Liver,  braised,  or  breaded  as  veal  cutlets. 
Tongue,  boiled. 
Kidneys,  stewed. 


io8      THE  FIRELESS  COOK  BOOK 

In  the  chapter  on  the  Insulated  Oven  directions 

are  also  given  for  roasting  some  cuts  of  mutton  and 

lamb.     They  are  not  included  in  this  list,  since 

the  oven  is  not  an  accompaniment  of  every  cooker. 

Boiled  Leg  or  Shoulder  of  Mutton 

Wipe  the  meat  v^ith  a  damp  cloth,  put  it  into 
a  cooker-pail  with  boiling  salted  water  enough 
to  cover  it,  and  to  permit  of  at  least  three  or 
four  quarts  of  water  being  used,  the  amount 
depending  upon  the  size  of  the  leg.  Boil  it 
for  half  an  hour  and  cook  it  in  the  cooker  for 
six  hours  or  more.  The  broth  should  be  saved 
for  soup  stock  and  gravy.  Serve  it  with  brown 
gravy  or  with  caper  sauce.  Shoulder  will  not 
require  more  than  twenty  minutes  boiling,  but 
will  take  the  full  time  in  the  cooker.  Lamb 
may  be  treated  in  the  same  manner. 

Braised  Leg  or  Shoulder  of  Mutton 

Wipe  the  meat  with  a  damp  cloth,  roast  it  in 
a  hot  oven  till  brown,  or  dredge  it  with  salt, 
pepper,  and  flour,  and  brown  it  in  a  frying-pan; 
put  it,  while  still  hot,  into  a  cooker-pail  with 
enough  boiling  water  to  half  cover  it,  or  more. 
Bring  it  to  a  hard  boil,  while  tightly  covered, 
put  it  at  once  into  a  cooker  for  six  hours  or  more. 
Serve  it  with  brown  gravy,  saving  the  remain- 
ing broth  for  soup  stock.  Lamb  may  be  treated 
in  the  same  manner. 


LAMB  AND  MUTTON  109 

Mutton  Stew 

2  cups  meat  i  teaspoon  salt 

§  cup  tomato  J  teaspoon  pepper 

I  onion  ij  cups  water,  or  more 

1  tablespoon  chopped  parsley  J  cup  butter,  lard  or  beef  fat 

2  cups  potatoes  J  cup  flour 

Wipe  the  meat  with  a  damp  cloth,  cut  it  into 
three-quarter-inch  cubes,  put  it  into  a  cooker-pail 
with  all  the  other  ingredients,  except  the  fat 
and  flour.  The  potatoes  should  be  pared  and 
cut  into  one  and  one-half-inch  cubes.  Bring 
all  to  a  boil,  boil  it  for  five  minutes  and  put  it 
into  a  cooker  for  from  four  to  six  hours.  Make 
a  brown  sauce,  using  the  fat,  flour,  and  liquor 
from  the  stew.  Heat  the  stew  in  this  till  boiling. 
Or  the  meat  may  be  dredged  with  the  flour  and 
fried  in  the  fat  until  meat  and  flour  are  brown, 
before  being  put  into  the  cooker.  If  cooked 
meat  is  used,  one  and  one-half  hours  in  the  cooker 
will  be  enough,  unless  the  meat  is  very  tough, 
in  which  case  it  may  be  cooked  as  long  as  raw 
meat.  The  addition  of  one  green  pepper  makes 
a  good  variation  of  this  stew. 

Serves  five  or  six  persons. 

Chestnut  Stew 
2  cups  raw  mutton  3  cups  blanched  nuts 

2  onions  2  tieaspoons  salt 

2  tablespoons  fat  J  teaspoon  pepper 

3  tablespoons  flour  Water 


no      THE  FIRELESS  COOK  BOOK 

Wipe  the  meat  with  a  damp  cloth,  cut  it  into 
three-quarter-inch  cubes;  peel  and  slice  the 
onions.  Dredge  the  meat  with  the  flour,  brown 
it  and  the  onions  in  a  frying-pan  with  any  fat 
suitable  for  cooking.  Put  all  the  ingredients 
into  a  cooker-pail,  barely  cover  them  with  boil- 
ing water,  and  let  the  stew  boil  Rve  minutes 
before  putting  it  into  a  cooker  for  four  hours 
or  more. 

Serves  six  or  eight  persons. 

Syrian  Stew  (Yakhni) 
2  cups  r?.w  mutton  2  onions 

2  tablespoons  fat  2  cups  tomatoes 

3  tablespoons  flour  ij  teaspoons  salt 
2  cups  string  beans                         J  teaspoon  pepper 

Water 

Wipe  the  meat  with  a  damp  cloth,  cut  it  into 
cubes,  dredge  it  with  the  flour,  and  brown  it  in 
the  fat.  Put  all  the  ingredients  together,  scrap- 
ing from  the  frying-pan  all  of  the  flour  and  fat. 
Add  enough  water  to  barely  cover  them,  let  them 
boil  for  five  minutes,  and  put  them  into  the 
cooker  for  six  hours  or  more,  depending  upon 
the  beans.  If  they  are  old  and  tough  they  may 
require  more  than  six  hours  to  cook. 

In  Syria  this  stew  is  always  served  with  boiled 
or  steamed  rice. 

Serves  six  or  eight  persons. 


LAMB  AND  MUTTON  in 

Okra  Stew 

2  cups  raw  mutton  2  cups  tomatoes 

2  tablespoons  fat  2  cups  okra 

J  cup  flour  ij  teaspoons  salt 

2  onions  J  teaspoon  pepper 

Water 

Wipe  the  meat  with  a  damp  cloth,  cut  it  into 
cubes.  Wash  and  cut  the  okra  in  pieces,  dredge 
it  and  the  meat  with  the  flour  and  fry  them, 
till  brown,  in  the  fat.  Put  all  the  ingredients 
into  a  cooker-pail,  add  enough  water  to  barely 
cover  them,  boil  them  for  five  minutes,  and 
put  them  into  a  cooker  for  four  hours,  or  more. 

Serves  six  or  eight  persons. 

Syrian  Stuffed  Cabbage 

1  cup  raw  chopped  meat  2  teaspoons  salt 

2  tablespoons  fat  J  teaspoon  pepper 
^  cup  raw  rice                             i  head  cabbage 

i  lemon 

Strip  off  the  leaves  from  a  head  of  cabbage, 
throw  them  into  boiling  water,  and  let  them 
stand  till  they  are  wilted.  Mix  the  remaining 
ingredients,  except  the  lemon,  using  for  the  meat 
either  mutton  or  beef.  Lay  a  cabbage  leaf 
on  a  plate,  remove  the  thickest  part  of  the  mid- 
rib, so  that  it  will  roll.  Spread  on  it  a  rounded 
teaspoonful  of  the  mixture  and  roll  it  like  a 
cigarette.  Do  the  same  with  the  other  leaves, 
packing  each  one,  as  it  is  finished,  into  a  pan 


112      THE  FIRELESS  COOK  BOOK 

which  will  fit  over  a  cooker-pail,  unless  a  pail  is 
used  which  will  be  nearly  filled  by  the  cabbage. 
The  rolls  must  be  carefully  packed  or  they  will 
float  and  unroll  when  the  water  is  added.  Cover 
them  with  boiling  water,  bring  all  to  a  boil,  and 
boil  it  for  five  minutes,  then  put  it  directly  into 
a  cooker,  if  the  pail  is  full,  or  over  boiling  water 
if  not,  and  leave  it  for  from  four  to  six  hours. 
Take  the  rolls  out  carefully  with  a  cake  turner 
or  skimmer,  lay  them  in  a  platter,  and  squeeze 
the  juice  of  half  a  lemon  over  them.  They 
are  usually  served  as  the  meat  dish  for  luncheon. 
Serves  six  or  eight  persons. 

Casserole  of  Rice  and  Meat 
4  cups  cooked  rice  (i  cup  raw)    i  teaspoon  grated  onion 
2  cups  cooked  mutton  i  tablespoon  chopped  parsley 

I  teaspoon  salt  J  cup  breadcrumbs 

i  teaspoon  pepper  i  egg 

Stock  or  water 

Line  a  greased  mould  of  one  and  one-half 
quarts'  capacity  with  three  cups  of  the  rice. 
Remove  all  the  fat  from  the  meat,  chop  it  fine, 
and  mix  it  with  the  other  ingredients,  adding 
enough  stock  or  water  to  barely  keep  it  from 
crumbling.  Pack  the  meat  into  the  mould  and 
cover  it  with  the  remaining  cupful  of  rice. 
Grease  the  cover  and  put  it  on.  Stand  the 
mould  in  a  large  cooker-pail  of  water  to  two-thirds 


LAMB  AND  MUTTON  113 

of  its  depth,  or,  if  it  is  shallow,  prop  it  on  a  rack, 
so  that  the  water  will  reach  half  its  depth; 
boil  it  for  fifteen  minutes,  and  cook  it  for  one 
hour  or  more  in  the  cooker.  Turn  it  out  care- 
fully on  to  a  hot  platter,  and  pour  tomato  sauce 
around,  but  not  over  it. 
Serves  six  or  eight  persons. 

Ragout  of  Cold  Mutton 
2  cups  cold  mutton  ^  can  peas 

I  onion,  sliced  i  teaspoon  salt 

1  cup  mutton  stock  J  teaspoon  pepper 

2  tablespoons  butter  i  head  of  lettuce 

Farina  balls 

Cut  the  mutton  into  one-inch  cubes.  Put 
all  the  ingredients  except  the  lettuce  and  farina 
balls  into  a  cooker-pail  together,  cover  it  closely, 
and  when  boiling  put  it  into  a  cooker  for  one 
hour.  Serve  it  on  a  platter  garnished  with 
lettuce  leaves  and  farina  balls. 

Serves  four  to  six  persons. 


XIV 


VEAL 


VEAL  varies  greatly  with  the  age  of  the 
calf  from  which  it  is  taken.  It  should 
be  pink,  with  firm,  white  fat.  Pale,  flabby  veal 
comes  from  calves  which  have  been  killed  too 
young,  or  bled  before  death,  and  is  likely  to  be 
tasteless  and  stringy  when  cooked.  The  older 
veal  grows,  the  more  like  beef  it  appears.  The 
cuts   are  larger   and   the   colour   is    darker   and 


Figure  No.  9. 
Diagram  of  the  cuts  of  veal. 

more  like  the  red  of  beef.  Veal  can  be  purchased 
the  year  round,  but  the  best  season  for  it  is 
spring  and  summer.  Almost  all  parts  of  the 
calf  are  tender,  but  the  cheaper  cuts  correspond 
with  the  cheaper  cuts  of  beef,  except  the  cutlets 

I«4 


VEAL  115 

or  steaks,  which  are  taken  from  the  same  part 
of  the  animal  as  the  round  of  beef,  and  command 
a  good  price.  Veal,  like  other  white  meats, 
should  be  thoroughly  cooked.  Its  dehcacy  com- 
mends it  for  many  purposes,  but  it  often  requires 
the  addition  of  pork,  or  high  seasoning,  to  give 
it  flavour. 

TABLE  SHOWING  THE  WAYS  IN  WHICH  THE 
VARIOUS  CUTS  OF  VEAL  MAY  BE  COOKED  IN  THE 
HAY-BOX   OR  COOKER. 

1.  Head,  Jelly,  soups,  and  broths,  calf's  head  a  la  terrapin. 

2.  Neck,  Stews,  soup,  veal  pie. 

3.  Chuck,  Veal  loaf,  stews,  soup,  veal  pie. 

4.  Shoulder,  Braised,  stuffed  and  braised. 

5.  Shanks,  Soups. 

6.  Ribs,  Braised  or  breaded  as  veal  cutlets. 

7.  Breast,  Soups,  stews,  veal  loaf. 

8.  Loin,  Braised  or  breaded  as  veal  cutlets. 

9.  Flank,  Soups  or  stews. 

10.  Leg,  Breaded  cutlets  or  plain  cutlets. 

OTHER  PARTS  OF  THE  CALF,  USED  FOR  FOOD, 
WHICH  MAY  BE  COOKED  IN  THE  HAY-BOX  OR 
COOKER. 

Brains,  Stewed  and  creamed. 
Heart,  Braised,  plain  or  stuffed. 
Liver,  Braised,  or  stewed. 
Tongues,  Boiled. 
Sweetbreads,  Stewed  or  creamed. 
Kidneys,  Stewed  or  creamed. 


ii6      THE  FIRELESS  COOK  BOOK 

Breaded  Veal  Cutlets 
2  lbs.  veal  cutlets  i  pt.  water  or  stock 


Fine,  dry  breadcrumbs 

^  cup  butter  or  drippings 

Salt 

J  cup  flour 

Pepper 

I  tablespoon  chopped  parsley 

I  egg 

i  teaspoon  Worcestershire 

Sauce 

Wipe  the  cutlets  with  a  clean,  wet  cloth.  Cut 
them  into  pieces  suitable  for  serving,  and  sprinkle 
them  with  salt  and  pepper.  Dip  them  into  sifted 
crumbs,  then  into  the  egg,  which  has  been  beaten 
slightly  and  mixed  with  one  tablespoonful  of 
water.  Dip  the  cutlets  again  into  the  crumbs 
and  fry  them  until  they  are  a  rich  brown,  in  one- 
half  the  butter  or  drippings.  Put  them  into 
a  small  cooker-pail  or  pan.  Make  Brown  Sauce, 
using  the  remaining  ingredients.  Pour  the  sauce 
over  the  cutlets  and,  when  boiling,  stand  the  pail 
in  a  large  cooker-pail  of  boiling  water.  Put  it 
into  a  cooker  for  from  two  to  four  hours,  depending 
upon  the  age  and  toughness  of  the  veal.  Reheat 
them  before  serving. 

Serves  six  or  eight  persons. 

Plain  Veal  Cutlets 
Wipe  the  cutlets  with  a  wet  cloth,  trim  off  any 
tough  membranes,  and  cut  them  into  pieces  suit- 
able  for   serving.     Brown   them    in    a   very   hot 
frying-pan   with    butter   or   rendered   fat,    being 


VEAL  117 

careful  not  to  let  them  scorch.  Sprinkle  them 
well  with  salt  and  pepper  and  put  them  into  a  small 
cooker-pail  or  pan.  Pour  a  little  boiling  water 
into  the  frying-pan  and,  when  all  the  brown  juice 
which  has  hardened  on  the  pan  has  been  dis- 
solved, pour  this  over  the  cutlets.  Add  enough 
boiling  water  to  barely  cover  them  and,  when 
boiling,  stand  the  pail  or  pan  in  a  large  cooker- 
pail  of  boiling  water.  Put  it  into  the  cooker  for 
from  two  to  four  hours,  depending  upon  the  age 
and  toughness  of  the  veal.  Reheat  them  before 
serving,  if  necessary. 

Veal  Loaf 

2  cups  minced  veal  ij  teaspoons  salt 

2  eggs  2  tablespoons  chopped  parsley 

i  cup  melted  butter  2  tablespoons  chopped  onion 

I  cup  soft  bread  crumbs  J  inch  slice  fat  salt  pork 

J  teaspoon  pepper  §  teaspoon  ground  sage 

Wipe  meat  from  the  cheaper  cuts  of  veal,  re- 
move the  fat  and  toughest  membranes,  and  put  it 
•through  a  fine  food-chopper.  Mix  the  seasonings 
with  the  crumbs,  add  the  melted  butter,  mix  these 
with  the  veal,  add  the  pork  and,  lastly,  the  eggs. 
Put  the  mixture  in  a  well-buttered  one-quart  brown 
bread  mould  or  water-tight  can.  Spread  it  level 
but  do  not  pack  it  in  the  mould.  Stand  it  in  a 
large  cooker-pail  with  enough  boiling  water  to 
come  at  least  two-thirds  of  the  way  up  the  mould. 


ii8       THE  FIRELESS  COOK  BOOK 

Boil  it  for  twenty  minutes  and  put  it  into  the  cooker 
for  four  hours.     Serve  it  either  hot  or  cold. 

Serves  eight  or  ten  persons. 
Sweetbreads 

Wash  and  soak  the  sweetbreads  in  cold  water  for 
one  hour.  Plunge  them  into  boiling  salted  water 
(one  teaspoonful  of  salt  for  each  quart  of  water). 
Boil  them  two  minutes  and  put  them  into  the 
cooker  for  two  hours.  Plunge  them  into  cold  water, 
remove  the  membrane  which  covers  them,  and  they 
are  then  ready  to  be  broken  in  pieces  for  creamed 
sweetbreads  or  rolled  in  crumbs  and  egg  and  fried. 

Creamed  Sweetbreads 

Make  a  white  sauce,  using  part  milk  and  part 
cream,  if  desired.  To  each  cupful  of  sauce 
add  two  cupfuls  of  prepared  sweetbreads  broken 
into  small  pieces,  let  them  come  to  a  boil  and 
serve  them  at  once,  or  put  them  into  a  cooker 
to  keep  warm  until  they  are  needed. 
Calfs  Heart 

CalPs  heart  may  be  cooked  as  beePs    heart, 
except  that  it  will   not  require  so  long  to   cook. 
Ten  minutes  is  sufficient  to  allow  for  cooking  over 
the  flame,  and   ten  hours  in  the  hay-box. 
Calf's   Liver 

Prepare  and  cook  it  in  the  same  manner  as 
beefs  liver,  allowing  only  four  hours  for  it  to 
cook  in  the  hay-box. 


VEAL 


119 


Veal  Kidney 
These  are  almost  as  delicate  as  sweetbreads. 
They  may  be  cooked  for  two  hours  in  the  same 
manner  as  beef  kidney,  or  creamed  or  fried  as 
sweetbreads. 

Calfs  Head  a  la  Terrapin 

1  calf's  head  2  tablespoons  flour 
Salt  J  teaspoon  pepper 
Water                                          J  cup  cream 

2  tablespoons  butter  4  egg  yolks 

Madeira  Wine 

Carefully  clean  a  calf's  head  and  put  it  into  a 
cooker-pail.  Cover  it  with  boiling  water,  add 
one  teaspoonful  of  salt  to  each  quart  of  water  and 
let  it  boil  for  twenty  minutes.  Put  it  into  a 
cooker  for  nine  hours  or  more.  Cool  it  and  cut 
the  face  meat  into  small  dice.  Make  a  cupful 
of  sauce  using  the  butter,  flour,  pepper,  one-half 
teaspoonful  of  salt  and  one  cupful  of  the  water 
in  which  the  head  was  boiled.  Add  the  cream 
and,  when  boiling,  the  raw  yolks  of  two  eggs 
which  have  been  slightly  beaten.  Stir  it  con- 
stantly for  about  two  minutes  until  the  eggs 
have  cooked.  Then  add  two  tablespoonfuls  of 
Madeira  wine  and  the  yolks  of  two  hard-cooked 
eggs  cut  into  quarters. 

Serves  five  or  six  persons. 


XV 

PORK 

WHATEVER  may  be  true  of  the  extent  to 
which  pork  and  pork  products  are  whole- 
some for  particular  individuals,  there  can  be 
no  doubt  that  its  delicious  flavour  will  insure  its 
being  eaten  by  a  large  number  of  people  who 
either  do  not  know  or  do  not  care  whether  it 
agrees  with  them  or  not.  Experiments  under- 
taken under  the  management  of  the  Department 
of  Agriculture*  have  resulted  in  the  conclusion 
that  pork  is  as  thoroughly  and  easily  digested, 
under  normal  conditions  of  health,  as  any  meat, 
although  personal  experience  would  indicate  that 
pork  does  not  agree  with  some  people  as  well  as 
other  kinds  of  meat.  It  is  specially  important, 
however,  that  pork  be  very  well  cooked  or  well 
cured,  in  order  to  insure  against  the  danger  from 
trichinosis.  We  are  told  by  B.  H.  Ransom  f  that 
it  is  only  by  eating  raw  or  insufficiently  cooked 
or  cured  pork  that  there  is  thought  to  be  any 

*  Office  of  Experiment  Stations,  Bulletin  193,  1907. 

*  U.  S.  Dept.  of  Agriculture,  Bureau  of  Animal  Industry,  Circular  108, 1907. 


PORK 


121 


danger  of  this  disease.  Curing  is  the  process  of 
smoking,  salting,  or  combined  salting  and  smoking 
of  meat,  which  acts  as  a  preservative  for  it.  We 
thus  see  that,  not  only  because  it  is  a  white  meat, 
as  mentioned  in  the  chapter  on  veal,  pork  and  pork 
products  should  be  cooked  until  very  well  done. 
As  pork  is  the  fattest  of  all  meats,  it  is  suitable 
for  a  cold-weather  diet  and  will  probably  be 
found  to  agree  better  at  that  season.  For  what- 
ever reason  it  may  be,  fresh  pork  seems  to  be  less 


Figure  No.  lo. 
Diagram  of  the  cuts  of  pork. 


wholesome  than  when  cured,  bacon  having  the 
reputation  of  being  one  of  the  most  easily  digested 
of  all  fats. 

Young  pigs  (four  weeks  old)  are  frequently 
dressed    and    roasted    whole. 

Pork  is  usually  cut  for  market  in  the  manner 
illustrated  in  figure  No.  lo. 

The  back  is  fat  and  is  used  for  salt  pork  or  lard. 
The  ribs  are  used  for  spare-ribs,  and  the  loin  or 


122      THE  FIRELESS  COOK  BOOK 

chine,  which  is  the  backbone  with  its  adhering 
meat,  is  used  for  roasts  or  chops.  The  legs  are 
roasted,  if  fresh,  or  they  are  cured,  by  salting  and 
smoking,  for  hams,  sugar  being  used  in  the  salting 
process,  which  gives  the  name  "sugar-cured 
hams";  the  shoulders  are  treated  in  the  same  way 
and  may  be  used  very  much  as  hams,  although 
the  flesh  is  not  so  thick  and  the  proportion  of  bone 
is  greater.  The  belly  is  cured  for  bacon,  the  head 
and  feet  are  soused  or  pickled,  and  the  trimmings 
of  fat  and  lean  are  chopped,  highly  seasoned, 
and  used  for  sausage,  or  combined  with  meal 
and  made  into  scrapple. 

To  select  fresh  pork.  The  meat  should  be  firm 
and  of  a  pale  red  colour,  the  fat  hard  and  white 
and  the  skin  white  and  clear.  Yellowish  fat, 
with  kernels  in  it,  and  soft,  flabby  flesh  are  an 
indication  of  inferior  pork. 

Boiled  Ham  or  Shoulder 
Put  a  ham  or  shoulder  in  a  large  enough  cooker- 
pail  to  allow  of  its  being  covered  with  eight  or 
ten  quarts  of  water.  A  special  oblong  or  extra 
deep  utensil  may  be  required  for  cooking  hams 
and  such  very  large  cuts  of  meat.  Put  in  the 
ham,  add  cold  water  to  fill  the  utensil,  and  bring 
it  to  a  boil.  This  will  serve  to  draw  out  a  good 
deal  of  the  salt  from  the  meat  and  will  not  extract 
much  of  the  meat  flavour,  if  the  ham  be  whole.     A 


PORK  123 

cut  ham  may  be  covered  with  boiling  water  which 
will  seal  the  pores  on  the  surface  of  the  meat  and 
help  to  retain  its  juices.  Allow  the  ham  to 
simmer  for  twenty  minutes,  or,  if  very  large,  for 
one-half  hour,  then  put  it  into  a  cooker  for  seven 
hours  or  more.  The  larger  the  ham  the  greater 
the  quantity  of  water  must  be,  a  fifteen-pound 
ham  taking  as  much  as  fifteen  quarts  of  water. 
Success  in  cooking  large  cuts  of  meat  will  depend 
to  a  great  extent  upon  using  sufficient  water. 
Fresh  Pork  with  Sauerkraut 

Wash  and  gash  a  two-pound  piece  of  fresh, 
lean  pork  into  slices.  Put  it  with  one  quart  of 
sauerkraut  into  a  cooker-pail  of  boiling  salted 
water.  Let  it  boil  for  fifteen  minutes,  tightly 
covered.  Place  it  in  a  cooker  for  eight  or  ten 
hours.  Reheat  till  boiling,  drain  it,  and  serve 
the  pork  in  a  platter,  with  the  sauerkraut  arranged 
as  a  border;  or  put  the  sauerkraut  into  a  vegetable 
dish.  It  grows  cold  quickly  and  must  be  served 
promptly  and  on  hot  dishes. 

Serves  six  or  eight  persons. 

Head  Cheese 

Cut  a  hog's  head  into  four  pieces.  Remove 
the  brain,  ears,  skin,  snout,  and  eyes.  Cut  ofF 
the  fat  to  try  out  for  lard.  Put  the  lean  and 
bony  parts  to  soak  in  cold  water  over  night  to 
extract  the  blood.     Clean  the  head  thoroughly, 


124      THE  FIRELESS  COOK  BOOK 

put  it  into  a  cooker-pail,  cover  it  with  cold  water, 
boil  it  for  fifteen  minutes  and  put  it  into  the 
cooker  for  ten  hours  or  more.  If  the  meat 
will  not  then  slip  readily  from  the  bones,  bring 
it  again  to  a  boil  and  put  it  into  the  cooker  until 
it  will  (perhaps  six  hours  more).  Remove  the 
bones  and  hard  gristle,  drain  off  the  liquor, 
reserving  it  for  future  use.  Put  the  meat  through 
a  food-chopper,  return  it  to  the  cooker-pail 
with  enough  of  the  liquor  to  cover  it,  and  salt, 
pepper,  and  powdered  sage  to  taste.  Let  it 
boil,  put  it  into  a  cooker  for  an  hour  or  more, 
then  pour  it  into  a  shallow  pan  or  dish;  cover 
it  with  cheese-cloth  and  a  board  with  a  weight, 
to  hold  it  in  place.  When  cold  it  will  be  solid, 
and  is  ready  to  serve,  thinly  sliced. 
Souse 

Treat  a  hog's  head  in  the  same  manner  as  for 
head  cheese,  adding  a  little  vinegar  with  the 
other  seasonings. 

Scrapple 

Treat  a  hog's  head  in  the  same  manner  as  for 
head  cheese,  up  to  the  point  where  the  liquor 
is  added  to  the  chopped  meat.  The  heart  and 
liver  may  also  be  cooked  with  the  head,  and  any 
scraps  or  bloody  parts  of  the  meat  may  be  soaked 
and  cooked  with  it.  When  the  meat  is  freed 
from  bone,  gristle,  and  skin,  and  chopped  finely, 


PORK  125 

and  all  the  liquor  is  added  to  it,  it  is  seasoned 
with  salt,  pepper,  sage,  thyme  or  marjoram, 
and  brought  to  a  boil.  Enough  corn-meal, 
or  corn-meal  and  buckwheat  flour  in  the  pro- 
portion of  one-third  cupful  of  buckwheat  to  two- 
thirds  of  a  cupful  of  corn-meal,  is  added,  to  make 
the  mixture  of  the  consistency  of  corn-meal  mush. 
About  one  cupful  of  the  two  combined  will  be 
required  for  each  three  pints  of  the  pork  mix- 
ture. Let  this  come  to  a  boil,  stirring  it  constantly; 
boil  it  five  minutes,  and  put  it  into  a  cooker  for 
four  hours  or  more.  Pour  it  into  a  mould  or  bread 
pan    and,  when  cold,  slice  and  fry  it  like  sausage. 

Pickled  Pigs'  Feet 
Wash  the  pigs'  feet,  soak  them  in  warm  water 
for  one-half  hour,  then  scrub  and  scrape  them 
well;  soak  them  again  for  twelve  hours  in  cold, 
salted  water,  and  clean  them  again.  If  neces- 
sary, singe  them;  remove  the  toes,  and  bring 
them  to  a  boil  in  salted  water  to  more  than  cover 
them.  Boil  them  five  minutes,  and  cook  them 
for  ten  hours  or  more  in  a  cooker.  If  not  tender, 
reheat  them  till  boiling,  and  cook  them  again. 
Remove  them  from  the  water,  split  them  with 
a  cleaver,  unless  this  is  done  before  cooking,  pack 
them  in  a  jar,  and  cover  them  with  hot,  spiced 
vinegar,  preferably  made  from  white  wine.  They 
are  eaten  cold,  or  dipped  in  batter  and  fried. 


XVI 

POULTRY 

IN  buying  poultry  select  that  which  has 
clean,  unbroken  skin  and  is  as  fat  as 
possible.  Young  chickens  have  often  a  darker 
appearance  than  old,  owing  to  the  fact  that 
there  is  less  fat  under  the  skin  or  that  the  skin 
is  thinner.  They  have  few  hairs,  many  pin- 
feathers,  and  the  end  of  the  breast-bone,  toward 
the  tail,  is  limber  and  cartilaginous.  In  old 
chickens  (fowl)  this  bone  is  stiff,  there  are  many 
hairs,  few  pin-feathers,  and  the  scales  on  the 
legs  are  hard  and  horny.  The  wing  joint  is 
firm  in  old  chickens,  but  is  sometimes  broken  by 
poultry  dealers  in  order  to  make  the  purchaser 
think  the  poultry  younger  than  it  is. 

Chickens  are  frequently  kept  in  cold  storage 
for  months,  or  even  years,  and  they  undergo 
decided  changes  during  these  periods.  The 
effect  of  eating  such  storage  poultry  is  still  under 
debate;  but,  while  there  is  uncertainty  as  to 
whether  they  may  not  be  responsible  for  some 
obscure  intestinal  disorders  or  other  disturbances, 

126 


POULTRY  127 

it  is  well  to  know  how  to  tell  them  from  fresh- 
killed  birds.  In  an  article  entitled  "Changes 
Taking  Place  in  Chickens  in  Cold  Storage/'  in 
the  Yearbook  of  the  Department  of  Agriculture, 
for  1907,  we  read  that  the  fresh  chicken  is  a 
pale,  soft  yellow,  without  any  tinge  or  sugges- 
tion of  green  in  the  colour  of  the  skin,  while  there 
is  enough  translucency  to  show  through  it  the 
delicate  pink  of  the  muscles  underneath.  It 
can  be  plainly  seen  that  the  pink  tint  is  not  of 
the  skin  itself.  While  the  skin  is  perfectly  flexible, 
and  is  not  adherent  over  any  part  of  the  body,  it 
is  well  filled  by  the  tissues  below,  so  that  areas 
distended  by  either  fluids  or  gases  are  want- 
ing. The  feather  papillae  are  perfectly  dis- 
tinct, and,  though  of  the  same  tint  as  the  skin, 
are  plainly  visible  because  of  their  elevation. 
In  those  regions  where  the  papillae  are  most 
numerous,  or  support  heavier  feathers,  they 
lend  a  much  brighter  yellow  hue  to  the  skin. 
The  neck  is  smooth  and  well  rounded,  the  comb 
and  gills  red,  and  the  eye  full. 

With  storage  birds  the  skin  becomes  somewhat 
dried,  and  finally  quite  leathery  and  stretched  in 
appearance;  is  less  translucent  than  that  of  the 
fresh,  and  the  feather  papillae  tend  to  flatten  and 
disappear.  In  time  the  colour  of  the  skin  alters  in 
places  to  browns,  reds,  purples,  or  greenish  tints. 


128      THE  FIRELESS  COOK  BOOK 

Care  of  poultry.  Poultry  should  be  drawn  as 
soon  as  purchased,  if  it  has  not  been  already 
done;  it  should  be  wiped  out  with  a  dry  cloth, 
if  not  to  be  cooked  immediately,  and  kept  in 
a  cold  place.  Old  chickens  can  be  made  as 
tender  as  young  chickens  in  a  cooker,  and  will 
have  more  flavour. 

To  draw  poultry.  Cut  off  the  head,  turn  back 
the  skin  of  the  neck  and  cut  off  the  neck  close 
to  the  body.  If  the  crop  has  food  in  it,  remove 
it  from  the  neck,  otherwise  it  will  come  out  with 
the  other  organs.  Cut  off  the  windpipe.  Make 
an  opening  above  the  vent  with  a  small  sharp 
knife,  cut  around  the  vent,  being  careful  not  to 
cut  into  the  intestine.  Put  the  hand  just  inside 
the  wall  of  the  body  and  work  it  carefully  over 
the  whole  inner  surface  of  the  body,  detach- 
ing the  organs  in  one  mass.  When  the  hand 
can  pass  freely  all  around  them,  draw  them  all 
out  together.  The  lungs  and  kidneys,  imbedded 
in  the  bones,  will  remain  behind  and  must  be 
removed  separately.  Cut  out  the  little  oil  bag 
on  the  back  of  the  tail.  Singe  the  chicken, 
and  wash  it  well  inside  and  outside.  The  heart, 
liver,  and  gizzard  are  the  giblets,  and  are  boiled 
and  often   used   in  the  gravy. 

To  cut  up  a  chicken.  After  it  is  drawn,  a  chicken 
may   be  cut   for   stew    or    fricassee,    into    thir- 


POULTRY  129 

teen  pieces.  First  remove  the  neck,  then  the 
legs,  by  cutting  the  skin,  etc.,  that  holds  them 
to  the  body;  then  cut  on  either  side  down  to  the 
joint  which  lies  almost  at  the  back.  Bend  the 
leg  out  from  the  body  and  this  will  break  the 
ligaments  that  hold  it.  Separate  the  two  joints 
of  the  leg  in  large  chickens.  Remove  the  wings 
by  cutting  around  the  joints  and  bending  them 
out  as  the  leg  was  done.  Next  cut  off  the  wish- 
bone by  placing  the  knife  across  the  breast  and 


® 

Figure  No.  11. 
Method  of  cutting  chicken  for  stew  or  fricassee. 

cutting  close  to  the  end  of  the  breast-bone  toward 
the  neck.  If  desired,  remove  the  meat  from  the 
breast  in  two  fillets,  beginning  to  cut  at  the  top  and 
following  the  bone  closely,  separating  the  meat 
from  the  breast-bone  and  sides  of  the  chicken. 
Next  cut  from  the  back  to  the  front,  through  the 
ribs.  Separate  the  "side  bone"  from  one  side, 
and  break  the  back  in  two  where  the  ribs  end. 
To  truss  poultry.     Stuff  the  poultry  two-thirds 


130      THE  FIRELESS  COOK  BOOK 

full,  from  the  tail  opening.  It  may  be  skewered 
into  shape,  but  the  quickest  and  easiest  way  is 
to  tie  it.  The  slight  mark  left  by  the  string 
on  the  breast  may  be  covered  with  a  garnish  of 
parsley  or  fine  celery  leaves.  Fold  the  neck 
skin  under  the  body,  putting  the  loop  end  of  a 
doubled  piece  of  string  under  it;  bring  the  ends 
of  string  up  and  cross  them  over  the  breast  so 
as  to  hold  the  wings  in  place;  carry  the  string 
down  over  the  thighs  to  the  under  side  of  the 


Figure  No.  12. 
Chicken,  trussed  for  roasting  or  braising. 

tail  to  hold  the  thighs  in  place,  and  bring  it  up 
around  the  tail  and  the  ends  of  the  drumsticks, 
^nd  tie  it  securely.  This  will  hold  the  leg  bones 
down  to  the  tail.  If  this  is  not  sufficient  to  hold 
in  the  stuffing,  close  the  opening  with  a  skewer, 
or  sew  it  with  heavy  thread  before  trussing 
the  bird.  Old  chickens,  turkeys,  and  tough 
ducks  or  geese  can  be  stuffed,  trussed,  and  cooked 
for  some  hours  in  a  cooker  then  be  removed  and 
browned  in  an  oven. 


POULTRY  131 

Stuffing  for  Poultry 
I  cup  soft  breadcrumbs  i  teaspoon  powdered  thyme  or 

I  tablespoon  butter  sage 

I  teaspoon  salt  i  teaspoon  grated  onion 

^  teaspoon  pepper  2  tablespoons  water 

Stewed  Chicken 
Draw  and  cut  up  a  fowl.  Put  it,  with  the 
giblets,  in  enough  boiling  sahed  water  (one 
teaspoonful  of  salt  to  each  quart  of  water)  to 
cover  it.  Let  it  boil  for  ten  minutes  and  put 
it  into  a  cooker  for  ten  hours  or  more.  If  not 
quite  tender,  bring  it  again  to  a  boil  and  cook 
it  for  from  six  to  eight  hours,  depending  upon 
its  toughness.  Skim  off  as  much  as  possible  of 
the  fat  from  the  liquor,  pour  off  some  of  the 
liquor  and  save  it  to  use  as  soup  or  stock,  and 
thicken  the  remainder  with  two  tablespoonfuls 
of  flour  for  each  cup  of  liquid,  mixed  to  a  paste 
with  an  equal  quantity  of  water.  A  beaten 
egg  or  two,  stirred  into  the  gravy  just  before 
serving,  improves  it.  Add  pepper  and  salt 
to  taste,  and  serve  the  chicken  on  a  hot  platter 
with  the  gravy  poured  around  it.  The  platter 
may  be  garnished  with  boiled  rice  piled  about 
the  chicken. 

Chicken  Fricassee 
Draw  a  fowl  and  cut  it  in  pieces,  cook  it  as 
directed   for   stewed   chicken,  dredge  the  cooked 


132      THE  FIRELESS  COOK  BOOK 

pieces  with  salt  and  pepper,  roll  them  in  flour 
and  saute  them  in  fat  taken  from  the  stewed 
chicken.  When  richly  browned,  place  the  pieces 
on  a  hot  platter  and  pour  around  them  a  brown 
sauce,  made  with  the  fat  and  the  stock  from  the 
stewed  chicken.  Chicken  fricassee  is  often 
served  on  a  platter  of  hot  toast. 
Chicken  Pie 

Prepare  and  cook  the  chicken  as  for  stewed 
chicken;  cut  the  meat  from  the  bones,  put  it  into 
a  baking-dish,  cover  it  with  chicken  gravy,  and 
put  over  the  top  a  crust  made  as  directed  for 
meat  pie  on  page  102.  Bake  this  for  thirty  min- 
utes in  a  moderate  oven. 

Curried  Chicken 

Prepare  and  cook  one  fowl  as  for  stewed  chick- 
en, adding  two  onions,  pared  and  cut  into  slices. 
Add  one  tablespoonful  of  curry  powder  to  the  flour 
when  thickening  the  gravy.  Or  the  chicken  may 
be  rolled  in  flour  and  browned  in  butter,  and  the 
curry  powder  added  before  putting  it  into  the 
cooker.     It  is  served  with  a  border  of  boiled  rice. 

Creamed  Chicken 
Prepare  and  cook  a  fowl  as  directed  for 
stewed  chicken.  Make  White  Sauce,  using 
half  chicken  stock  and  half  cream  for  the  liquid. 
A  little  grated  onion  and  one-fourth  can  of 
mushrooms  may  be  added. 


POULTRY  133 

Braised  Chicken 

Draw,  stuff,  truss  and  roast  a  young  chicken 
in  a  hot  oven  until  it  is  brown;  put  it  into  a  hot 
cooker-pail  with  water  about  one  inch  deep 
in  the  pan.  Cover  it  quickly,  bring  it  to  a  boil, 
and  put  it  into  a  cooker  for  two  and  one-half 
hours  or  more.  Make  a  brown  sauce  of  the 
liquor  in  the  pan.  The  giblets  may  be  added 
when  the  chicken  is  put  into  the  water,  and  may 
be  chopped  and  added  to  the  gravy,  Only^ 
young,  tender  chicken  can  be  treated  in  this  way. 
A  tough  bird  may  be  trussed  and  cooked  in 
water  to  half  cover  it  for  ten  or  twelve  hours 
before  it  is  stuffed  and  browned.  Baste  it 
when  in  the  oven  with  fat  taken  from  the  broth. 
Jellied  Chicken 

Draw,  clean,  and  cut  up  a  fowl  of  about  four 
or  five  pounds.  Put  it  into  a  cooker-pail^  add 
one  teaspoonful  of  salt,  two  or  three  slices  of 
onion,  and  cover  the  fowl  with  boiling  water. 
Boil  it  for  ten  minutes,  then  put  it  in  the  cooker 
for  ten  or  twelve  hours.  Boil  it  up  again  and 
replace  it  in  the  cooker  for  six  hours  or  more. 
Repeat  this  if  the  meat  is  not  found  to  be  ten- 
der enough  to  fall  readily  from  the  bones.  Remove 
the  meat  from  the  bones;  take  off  the  skin  and 
season  the  meat  with  salt  and  pepper.  Skim 
off  all  possible  fat  from  the  liquor  and  boil  it  down 


134      THE  FIRELESS  COOK  BOOK 

to  about  one  cupful;  strain  it,  and  take  ofF  the 
remaining  fat.  Decorate  the  bottom  of  a  mould 
or  bread  pan  with  parsley  and  slices  of  hard- 
cooked  egg,  pack  in  the  meat  and  pour  over  it 
the  stock.  Place  the  meat  under  a  weight, 
and  leave  it  in  a  cold  place  till  firm. 

Braised  Duck 
Prepare  and  cook  the  duck  in  the  same  man- 
ner as  braised  chicken.  If  the  duck  is  tough 
it  may  be  cooked  for  eight  or  more  hours  in 
water  in  the  cooker,  then  stuffed  and  browned 
in  the  oven,  basting  it  with  fat  from  the  broth. 

Braised  Goose 

Prepare  it  as  braised  chicken;  or,  if  it  is  tough, 
cook  it  in  water  in  a  cooker  as  old  braised  chicken, 
until  it  is  nearly  tender.  Remove  it,  stuff  it, 
and  brown  it  in  a  hot  oven,  basting  it  with  fat 
from  the  broth. 

Potted  Pigeons 

Clean,  stuff,  and  truss  six  pigeons,  place  them 
upright  in  a  cooker-pail  and  pour  over  them 
one  quart  of  water  in  which  celery  has  been 
cooked.  If  the  water  was  not  salted  for  the 
celery,  add  one  teaspoonful  of  salt.  Cover 
the  pail,  boil  the  birds  for  five  minutes,  and 
put  them  into  a  cooker  for  five  or  six  hours, 
or  till  tender.  Remove  them  from  the  water, 
sprinkle    them    with    salt    and    pepper,    dredge 


POULTRY  135 

them  with  flour,  and  brown  the  entire  surface 
in  pork  fat.  Make  two  cups  of  Brown  Sauce, 
using  butter  and  stock  from  the  pigeons;  heat 
the  birds  in  this,  place  each  one  on  a  piece  of 
dry  toast,  and  pour  the  gravy  over  it.  Gar- 
nish it  with  parsley. 


XVII 
VEGETABLES 

GENERAL   DIRECTIONS  FOR    COOKING    VEGETABLES 

THE  flavour  of  vegetables  is  best  preserved  if 
they  are  put  on  to  cook  in  boiling  water. 
For  cooking  in  a  fireless  cooker  the  water  must 
be  salted  when  the  vegetables  are  started.  The 
expression  "salted  water,"  as  used  in  this  book, 
means  water  to  each  quart  of  which  one  tea- 
spoonful  of  salt  has  been  added.  Such  vege- 
tables as  asparagus,  peas,  lima  beans,  etc., 
which  have  a  delicate  flavour,  must  be  cooked 
with  very  little  water;  usually  in  a  smaller  pail 
or  pan  set  into  a  larger  cooker-pail  of  water. 
All  vegetables  should  be  washed  before  cooking, 
and  such  as  potatoes,  beets,  turnips,  etc.,  should 
be  scrubbed  with  a  small  scrubbing-brush,  kept 
for  that  purpose.  Few  vegetables  are  injured 
by  overcooking  in  a  fireless  cooker. 

Asparagus 
Wash,    and    if   desired,    break    into    two-inch 
pieces,   as   much  of  the   asparagus  as  will  snap 

136 


VEGETABLES  137 

easily.  That  which  will  not  snap,  if  fresh,  will 
be  too  tough  to  eat.  Cook  it  in  enough  salted 
water  to  barely  cover  the  asparagus,  setting  the 
pan  in  a  large  cooker-pail  of  boiling  water. 
It  may  be  tender  in  one  hour. 

Cabbage 

Cut  a  head  of  cabbage  into  two  pieces;  soak 
it  in  a  large  bowl  of  salted  water  for  one-half 
hour  or  more.  Cut  it  in  quarters  or  smaller 
pieces,  discarding  the  tough  central  stalk  and 
any  leaves  which  may  not  be  perfect.  Put  it  into 
four  quarts  of  salted  water  to  which  one-fourth  of 
a  teaspoonful  of  baking  soda  has  been  added. 
Bring  it  to  a  boil  and  put  it  into  a  hay-box  for 
from  one  and  one-half  to  twelve  hours.  Winter 
cabbage  will  require  three  or  four  hours  of  cooking 
at  the  least.  Drain  it  into  a  colander  and  serve 
it  with  White  Sauce  or  with  butter,  pepper,  and 
salt  to  taste.  If  cooked  many  hours,  reheat  it 
before  serving. 

Cauliflower 

Soak  the  whole  head  in  a  large  bowl  of  salted 
water  for  one-half  hour  or  more.  If  insects  are 
in  it  this  will  cause  them  to  crawl  out.  Bring 
it  to  a  boil  in  four  quarts  of  boiling  salted  water 
and  cook  it  in  a  hay-box  from  one  and  one- 
quarter  to  four  hours.  If  much  overcooked  it 
will  be  difficult  to  remove  the  head  whole.     Take 


138       THE  FIRELESS  COOK  BOOK 

it  out  with  a  skimmer  and  serve  it  on  a  platter, 
pouring  over  it  one  cupful  of  White  Sauce.  A 
large  head  will  require  more  sauce. 

Cauliflower  a  la  Hollandaise  is  prepared  in 
the  same  way,  substituting  Hollandaise  Sauce  for 
White  Sauce. 

Cauliflower  au  Gratin  is  prepared  by  removing 
the  cooked  head  to  a  baking  dish,  covering  it 
with  buttered  crumbs  and  baking  it  until  the 
crumbs  are  brown,  or  by  covering  it  with  grated 
cheese  before  the  crumbs  are  added. 

Carrots 
Scrub  and  scrape  carrots.  (Very  young  carrots 
need  not  be  scraped.)  Cover  them  with  boiling 
salted  water,  bring  them  to  a  boil  and  put  them 
into  a  cooker  for  from  one  to  three  hours,  accord- 
ing to  the  age  and  condition  of  the  carrots. 
They  will  not  be  injured  by  cooking  twelve 
hours.  If  old  and  wilted  they  should  be  soaked 
several  hours  in  cold  water  before  being  prepared 
for  cooking.  When  done,  cut  young  carrots  in 
rounds  or  strips,  or  serve  them  whole.  Old 
carrots  may  be  cut  into  slices  before  cook- 
ing. Drain  away  most  of  the  water  and  make 
Sauce  for  Vegetables,  using  the  remainder  of 
the  water.  Or  all  the  water  may  be  drained  off 
and  the  carrots  served  with  butter,  salt,  and 
pepper  to  taste. 


VEGETABLES  139 

Corn 
Husk  fresh  green  corn,  using  a  clean  whisk- 
broom  to  remove  the  silk  that  clings  to  the  ear. 
Put  it  into  a  cooker-pail,  cover  it  with  salted  water, 
bring  it  to  a  boil  and  put  it  into  the  cooker  for 
from  fifty  minutes  to  two  hours.  Drain  it  and 
serve  it  on  a  hot  platter,  covering  it  with  a  napkin. 

Beets 

Scrub  new  beets,  that  is,  those  freshly  pulled. 
Cut  off  the  stalks  three  inches  from  the  beets,  put 
them  into  four  quarts  or  more  of  boiling,  salted 
water,  boil  five  minutes,  and  put  them  into  a 
cooker  for  five  hours  or  more.  Old  beets,  if 
wilted,  should  be  soaked  till  firm,  and  cooked  as 
new  beets.  They  will  require  six  or  more  hours 
according  to  their  age  and  condition.  When 
sufficiently  cooked  the  skin  of  beets  will  easily  slip 
off.  Remove  them  from  the  water  one  by  one, 
peel  and  slice  them.  Serve  them  with  butter, 
pepper,  and  salt.  If  they  cool  while  slicing  them, 
reheat  them   before   serving. 

Fresh  Shelled  Beans 
Wash  from  one  pint  to  one  quart  of  fresh 
shelled  beans,  put  them  into  three  quarts  of  boiling 
salted  water,  to  which  one-fourth  teaspoonful 
of  soda  has  been  added,  boil,  and  put  them  into 
a  hay-box  for  two  and  one-half  hours.  They 
are  not  injured  by  several  hours'  cooking.     Drain 


140      THE  FIRELESS  COOK  BOOK 

them  and  add  salt,  pepper,  and  butter  to  taste. 
The  exact  quantity  of  water  in  which  the  beans 
are  cooked  is  not  material.  They  will  bear  a 
large  amount,  as  their  flavour  is  strong. 

String  Beans 

2  qts.  string  beans  3  teaspoons  salt 

3  qts.  water  J  teaspoon  baking  soda 

Wash  the  beans,  cut  them  into  small  pieces,  and 
put  them  on  to  boil  with  the  water,  salt,  and  soda. 
Put  them  into  a  cooker  for  six  hours.  They  will 
not  be  injured  by  cooking  for  ten  or  twelve  hours. 
If  fewer  beans  are  to  be  cooked,  the  water  must 
not  be  decreased,  unless  the  pail  of  beans  is  full 
or  set  into  a  larger  pail  of  boiling  water. 

Serves  six  or  eight  persons. 

Lima  Beans 
Wash  the  beans  and  put  them  on  to  cook  in 
boiling  salted  water,  to  each  quart  of  which  one- 
eighth  of  a  teaspoonful  of  soda  has  been  added. 
If  the  quantity  is  small,  put  them  into  a  small 
pail  set  into  a  larger  pail  of  water.  If  the  whole 
will  fill  a  two-quart  cooker-pail  it  will  cook  without 
the  larger  pail.  Put  them  into  a  cooker  for  one 
and  one-half  hours  or  more. 

Dried  Lima  Beans 
Soak  the  beans  over  night,   put  them  to  boil 
in  at  least  twice  their  bulk  of  salted  water.     Add 


VEGETABLES  141 

one-fourth  teaspoonful  of  soda  to  each  quart  of 
water.  Boil,  and  put  them  into  a  cooker  for 
three  or  four  hours  or  more.  Drain,  add  butter, 
pepper,  and  salt,  and  reheat  them  before  serving, 
if  necessary. 

Dried  Navy  Beans 

Soak  one  cupful  of  beans  over  night.  In  the 
morning  drain  off  the  water,  add  three  quarts  of 
boiling  salted  water  and  one  teaspoonful  of  soda. 
Boil,  and  put  them  into  the  cooker  for  eight  hours 
or  more.  When  soft,  drain  them  and  add  butter, 
pepper,  and  salt  to  taste.  Or  make  pork  and 
beans  of  them. 

Serves  five  or  six  persons. 

Chard 

Put  a  pint  of  water  and  a  teaspoonful  of  salt 
into  a  cooker-pail.  When  boiling  add,  little  by 
little,  the  well-washed  chard.  If,  after  boiling 
two  or  three  minutes,  there  is  not  enough  water 
to  cover  the  chard,  add  more  boiling  water.  If 
a  small  amount  of  chard  is  cooked  the  pail  or  pan 
must  be  set  into  a  cooker-pail  of  boiling  water. 
Put  it  into  a  cooker  for  three  hours  or  more. 
Drain  in  a  colander  and  add  salt,  pepper,  and 
butter  to  taste.  Serve  with  slices  of  hard-cooked 
eggs  as  a  garnish. 

One  dozen  stalks  and  leaves  serve  four  or  five 
persons.     Many  persons  cook  the  stalks  separately 


142      THE  FIRELESS  COOK  BOOK 

and  serve  them  with  a  white  sauce,  using  only 
the  leaves  for  greens. 

Spinach 
Cook  in  the  same  manner  as  chard,  allowing 
two  hours  or  more  in  the  xooker. 

One  peck  serves  six  or  eight  persons. 

Beet  Greens 
Cook  in  the  same  manner  as  chard,  allowing 
two  and  one-half  hours  or  more  in  the  cooker. 
Do  not  remove  the  little  beets.  When  cooked, 
cut  through  the  greens  frequently  with  a  knife, 
to  make  them  less  awkward  for  serving. 

Stewed  Celery 

3  cups  prepared  celery  i  teaspoon  salt 

I  qt.  water 

Scrub  the  celery  with  a  small  brush,  remove  the 
strings,  cut  it  in  one-half-inch  pieces  and  drop 
it  into  the  boiling  salted  water.  When  it  is 
boiling,  set  the  pail  or  pan  into  a  cooker-pail 
of  boiling  water  and  put  it  into  the  cooker  for 
from  two  to  four  hours  or  longer,  depending 
upon  the  toughness  of  the  stalks.  It  will  not  be 
injured  by  long  cooking.  When  tender,  drain 
it,  saving  one-half  cupful  of  the  water  to  use  in 
making  the  sauce.  Serve  with  one  cupful  of 
Sauce  for  Vegetables. 

Serves  six  or  eight  persons. 


VEGETABLES  143 

Macaroni 
J  lb.  macaroni  (i  cup  broken     i  qt.  water 
in  pieces)  i  teaspoon  salt 

Break  the  macaroni  into  one-inch  pieces. 
Soak  it  in  cold  water  for  one  hour,  then  drain  it; 
or  cook  it  without  soaking.  Drop  it  into  the 
boiling  water,  let  it  boil,  and  put  it  into  the  hay- 
box  for  one  and  one-half  hours  if  soaked,  or  two 
hours  if  not  soaked.  Stand  the  pail  or  pan  in  a 
cooker-pail  of  boiling  water  while  in  the  hay-box. 
Macaroni  will  break  to  pieces  if  cooked  too  long. 
When  tender,  drain  it  in  a  colander  and  serve  it 
plain,  seasoned  to  taste  with  salt  and  pepper,  or 
make  it  into  Macaroni  and  Cheese  or  Macaroni 
and  Ham. 

Serves  five  or  six  persons. 

Macaroni  Italienne 

I  cup  macaroni  in  one-inch  4  cloves 

pieces  i  small  bay  leaf 

I  pt.    stewed     and     strained     i  teaspoon  salt 

tomatoes  2  teaspoons  sugar 

I  cup  stock  or  water  J  teaspoon  pepper 

I  medium-sized  onion  i  cup  cheese,  grated  or  shaved 

Soak  the  macaroni  in  cold  water  for  one  hour; 
stick  the  cloves  into  the  onion.  Drain  the  mac- 
aroni, put  it  into  a  pan  or  pail,  add  the  other 
ingredients,  except  the  cheese,  and,  when  boiling, 
set  the  pan  or  pail  into  a  cooker-pail  of  boiling 
water  and  put  it  into  a  cooker  for  two  hours. 


144     THE  FIRELESS  COOK  BOOK 

Remove  the  onion  and  bay  leaf  and  add  the 
cheese.  If  it  cannot  be  served  as  soon  as  the 
cheese  is  melted,  slip  the  pail  back  into  the 
cooker. 

Serves  five  or  six  persons. 

Macaroni  Milanaise 

I  cup  macaroni  i  cup  water 

1  small  onion  i  tablespoon  butter 

2  cloves  J  cup  grated  cheese 
I  pt.   tomatoes,   stewed   and  6  sliced  mushrooms 

strained  J  cup  smoked  tongue  or  ham, 

cut  in  strips 

Break  the  macaroni,  soak  it  for  one  hour,  then 
drain  it,  and  put  it,  with  the  other  ingredients^ 
except  the  last  three,  into  a  pan  or  pail.  When 
boiling,  set  the  pan  into  a  cooker-pail  of  boiling 
water  and  put  it  into  a  cooker  for  two  hours. 
Remove  the  onion  and  cloves,  add  the  last  three 
ingredients,  and  when  the  cheese  is  melted  it  is 
ready  to  serve.  If  it  cannot  be  served  at  once 
replace  it  in  the  cooker. 

Serves  six  or  seven  persons. 

Spaghetti 
Spaghetti  may  be  'treated  in  the  same  way 
as  macaroni.  It  is  a  similar  paste  moulded 
into  a  different  form.  Vermicelli  is  also  the 
same  paste,  moulded  into  still  finer  threads.  It 
is  frequently  used  in  soups,  and  should  be  broken 


VEGETABLES  145 

into  short  pieces  and  added  not  more  than  two 
hours  before  it  is  served,  or  it  will  become  so 
soft  as  to  break  to  pieces  and  lose  its  attractive 
appearance. 

Noodles 

Noodles  are  made  from  a  richer  paste  than 
macaroni,  having  eggs  in  place  of  water  to  supply 
the  moisture.  They  may  be  used  exactly  as 
macaroni  and  similar  pastes.  They  should  not 
be  soaked  before  cooking. 

Creamed  Mushrooms 

Wash  the  mushrooms,  cut  them  in  slices  if 
they  are  large,  bring  them  to  a  boil  in  enough 
salted  water  to  nearly  cover  them.  It  should 
take  about  a  pint  for  each  quart  of  mushrooms. 
Set  the  pan  or  pail  in  a  cooker-pail  of  boiling 
water  and  put  it  into  the  cooker  for  from  two 
to  six  hours.  When  it  is  nearly  time  to  serve 
them,  drain  the  water  off,  reserving  three-fourths 
of  a  cupful  to  use  in  making  one  and  one-half 
cupfuls  of  Sauce  for  Vegetables,  or  White  Sauce. 
Fricasseed  Mushrooms 

Wash  the  mushrooms  and  dry  them  thor- 
oughly on  a  towel.  Let  them  stand  on  the  towel 
some  time  before  cooking  them,  so  that  they 
may  drain  dry.  Fry  them  in  butter  till  they 
are  brown  in  a  cooker-pail  or  pan,  and  make 
one   and   one-half  cupfuls  of  Brown  Sauce    for 


146       THE  FIRELESS  COOK  BOOK 

each  quart  of  mushrooms,  using  any  liquor 
that  may  have  come  from  them,  and  water  for 
the  liquid  of  the  sauce.  Pour  this  sauce  over 
the  mushrooms.  If  a  small  quantity  of  mush- 
rooms is  being  cooked,  stand  the  pail  or  pan 
in  a  large  cooker-pail  of  boiling  water.  Put 
them  into  a  cooker  for  two  hours  or  more. 
Onions 

Pare  onions  under  water,  to  avoid  their  irri- 
tating effect  on  the  eyes.  They  are  so  strong 
in  flavour  that  they  will  bear  an  excess  of  water 
in  cooking.  Salt  the  water  as  directed  in  the 
General  Directions  for  Cooking  Vegetables. 
Four  quarts  of  water  may  be  used  for  cooking 
one  quart  of  onions.  Bring  them  to  a  boil  in 
a  cooker-pail,  and  put  them  into  a  hay-box  for 
from  two  hours,  for  very  tender,  fresh  onions, 
to  eight  hours  or  more.  When  done,  drain  them 
dry  and  add  butter,  pepper,  and  salt  to  taste 
and,  if  desired,  a  little  cream  of  milk.  If  the 
onions  are  very  large  let  them  boil  live  minutes 
before  putting  them  into  the  hay-box. 
Boiled  Potatoes 

Scrub  potatoes  well  with  a  small  scrubbing- 
brush.  Pare  them,  and  if  they  are  inclined  to 
be  black  when  cooked,  let  them  stand  an  hour 
or  more  in  cold  water  before  cooking  them. 
Cook  them  in  a  large  amount  of   boiling  salted 


VEGETABLES  147 

water  in  a  cooker-pail.  When  they  have  boiled 
one  minute  put  them  into  the  cooker  for  from 
one  and  one-half  to  three  hours,  depending  upon 
their  quantity,  size,  and  age.  New  potatoes 
will  not  require  so  long  to  cook  as  old.  Large 
potatoes  cut  into  pieces  will  cook  in  one  hour. 
Creamy  Potatoes 

1  qt.  sliced  potatoes  '        2  teaspoons  salt 

2  tablespoons  butter  J  teaspoon  pepper 

J  pt.  milk 

Wash  and  pare  the  potatoes  and  cut  them  into 
thin  slices.  Four  medium-sized  potatoes  will 
make  a  quart  when  sliced.  Put  all  the  ingredients 
together  in  a  small  cooker-pail  or  pan,  set  this 
in  a  large  cooker-pail  of  boiling  water,  and 
when  it  is  steaming  hot,  put  the  small  utensil 
directly  over  the  heat  until  it  boils.  Replace 
it  in  the  pail  of  boiling  water  and  set  it  in  the 
cooker  for  one  hour. 

Serves  four  or  five  persons. 

Stewed  Potatoes 

1  qt.  cold,  diced  potatoes  2  tablespoons  flour 

2  cups  milk  2  teaspoons  salt 

4  tablespoons  butter  J  teaspoon  pepper 

2  tablespoons  chopped  parsley 

Melt  the  butter  in  a  small  cooker-pail  or  pan, 
add  the  flour  and  blend  the  two  evenly,  then 
add  the  milk,  one-third  at  a  time;  when  it  boils, 
put    in    the    salt,    pepper,    and    potatoes.     Let 


148      THE  FIRELESS  COOK  BOOK 

the  whole  reach  boiling  point  and  set  it  in  a 
large  cooker-pail  of  boiling  water,  unless  it 
fills  a  small  pail  full,  in  which  case  it  can  be 
placed  directly  in  a  cooker  nest  which  exactly 
fits  it,  and  left  for  one  hour  or  more. 
Serves  six  or  eight  persons. 

Peas 

Shell  young,  green  peas  and  bring  them  to  a 
boil,  using  about  one  cupful  of  salted  water  for 
each  quart  of  shelled  peas.  Put  the  pail  or  pan 
inside  of  another  cooker-pail  of  boiling  water 
and  set  all  in  a  cooker  for  from  one  to  two  hours 
or  more.  Old  peas  may  be  left  all  night  or  all 
day  in  the  cooker. 

Rice,  No.  I 

I  cup  rice  3  qts  water 

3  teaspoons  salt 

Look  over  the  rice  and  remove  any  husks  or 
undesirable  substances.  Wash  it  by  allowing 
cold  water  to  run  through  a  strainer  containing 
the  rice.  Sprinkle  it,  gradually,  into  the  boiling 
salted  water  in  a  cooker-pail.  When  it  is  boil- 
ing put  it  into  a  hay-box  for  one  hour.  There 
is  a  considerable  difference  in  rice,  and  the  time 
for  cooking  it  will  vary;  but  one  hour  will  usually 
be  found  sufficient.  Rice  is  injured  by  over- 
cooking. When  the  rice  is  soft,  drain  it  in  a 
colander  and  set  this  in  the  oven,  with  the  door 


VEGETABLES  149 

open,   for   five   minutes.     Serve   at   once.     Rice, 
when  cooked,  swells  to  four  times  its  original  bulk. 
Serves  six  or  eight  persons. 

Rice,  No.  2 
I  cup  rice  2  to  2|  cups  water 

I  teaspoon  salt 

Look  over  and  wash  the  rice  as  directed  in  the 
recipe  for  Rice,  No.  i.  Bring  it  to  a  boil  in  the 
salted  water,  and  put  it  into  a  hay-box  for  one  hour. 

Serves  six  or  eight  persons. 

Savoury  Rice 
I  cup  rice  4^  cups  highly  seasoned  stock 

2  tablespoons  butter 

Look  over  and  wash  rice  as  directed  in  the 
previous  recipes,  bring  it  to  a  boil  in  the  stock, 
with  the  butter,  and  cook  it  in  a  hay-box  for  one 
hour,  standing  the  pail  or  pan  that  contains  it 
in  a  larger  pail  of  water,  unless  more  than  one 
cupful  of  rice  is  being  cooked  and  the  cooker- 
pail  would  be  at  least  two-thirds  full.  Serve 
with  a  border  of  salted  peanuts.  The  rice 
should  be  moist  but  not  sticky  when  cooked. 

Serves  eight  or  ten  persons. 

Turkish  Pilaf 
J  cop  rice  I  teaspoon  sugar 

2  tablespoons  chopped  green       i  J  cups  stock  or  water 

sweet  pepper  or  onion  i  tablespoon  butter 

I  cup  tomatoes  I  teaspoon  salt 


150      THE  FIRELESS  COOK  BOOK 

Pick  over  and  wash  the  rice,  as  directed  in 
the  recipe  for  boiled  rice,  No.  i.  Chop  the 
onion  or  pepper,  discarding  the  seeds,  and, 
if  raw  tomatoes  are  used,  remove  the  skins  and 
cut  the  tomatoes  in  pieces  before  measuring 
them.  Put  all  the  ingredients  together  in  a 
small  cooker-pail  or  pan,  and,  when  boiling, 
set  it  in  a  larger  cooker-pail  of  boiling  water. 
Put  it  into  a  cooker  for  one  hour.  When  ready 
to  serve  it,  stir  it  lightly  with  a  fork  till  all  the 
ingredients  are  evenly  mixed.  Pilaf  is  injured 
by  much  overcooking. 

Serves  five  or  six  persons. 

Samp  (Coarse  Hominy) 
i  cup  samp  I  teaspoon  salt 

I  cup  cold  water  3  cups  boiling  water 

Soak  the  samp  in  the  cold  water  for  eight 
hours  or  more.  Add  the  salt  and  boiling  water; 
boil  it  hard  for  one  hour,  and  put  it  into  a  cooker 
for  from  six  to  twelve  hours.  It  is  improved 
by  the  longer  cooking.  The  pail  or  pan  in  which 
it  is  cooked  should  be  stood  in  a  large  cooker-pail 
of  boiling  water.  A  tablespoonful  of  butter  may 
be  added  before  serving  if  it  is  used  as  a  vegetable. 

Serves  five  or  six  persons. 

Summer  Squash 

Scrub  young,  tender  summer  squashes  and 
cook  them   whole,   in  the  cooker,   with   enough 


VEGETABLES  151 

salted  boiling  water  to  fully  cover  them,  for 
from  one  to  three  hours.  If  they  are  not  young 
enough  to  have  a  soft  rind,  they  must  be  pared 
and  the  seeds  removed.  It  will  then  be  better  to 
cook  them  as  winter  squash.  When  they  are 
tender,  drain  off  the  water  and  mash  the  squashes 
in  a  colander.  This  will  allow  a  little  of  the  juice 
to  drain  away  and  leave  the  squashes  drier. 
Season  them  highly  with  salt  and  pepper,  and 
add  two  tablespoonfuls  of  butter  to  each  pint 
of  squash.  If  not  very  hot  when  mashed,  reheat 
before   serving. 

Stewed  Tomatoes 

1  qt.  tomatoes  i  onion,  sliced 

2  teaspoons  salt  i  cup  buttered  crumbt 
J  teaspoon  pepper  2  teaspoons  sugar 

Scald  and  peel  the  tomatoes,  remove  the  cores, 
and  cut  them  into  pieces  before  measuring 
them.  Add  the  other  ingredients,  omitting  the 
sugar  and  crumbs,  if  preferred;  bring  all  to  a 
boil,  and  put  them  into  a  cooker  for  from  one 
to  two  hours  or  more.  They  will  not  be  injured 
by  indefinite  cooking. 

Serves  five  or  six  persons. 

Hubbard  or  Winter  Squash 
Scrub,   pare   and   cut  the  squash   into   pieces, 
removing  the  seeds.     Put  it  into  a  strainer  that 
will  fit  into  the  cooker-pail,  placing  a  rack  under 


152      THE  FIRELESS  COOK  BOOK 

it  to  raise  it  above  the  water  in  the  pail.  Fill 
the  pail  below  the  strainer  with  boiling  water. 
Steam  the  squash  directly  over  the  fire  for  ten 
minutes,  then  put  it  into  the  cooker  for  from 
five  to  eight  hours,  depending  upon  the  age  of 
the  squash  and  the  amount  cooked.  A  pail 
of  not  less  than  six  quarts'  capacity  should  be 
used,  so  that  there  may  be  at  least  three  quarts 
of  water  under  the  squash.  When  tender,  mash 
it  through  the  strainer,  or  drain  it  in  a  cheese 
cloth,  squeezing  it  as  dry  as  possible.  If  it  is 
to  be  served  as  a  vegetable,  season  it  highly  with 
salt  and  pepper,  and  add  two  or  three  tablespoon- 
fuls  of  butter  to  each  pint  of  squash.  If  it  is 
to  be  made  into  pies,  omit  these  ingredients. 
Pumpkin 

Select  a  pumpkin  with  a  soft  rind,  if  possible. 
Prepare  and  cook  it  in  the  same  manner  as 
winter  squash.  It  may  be  used  as  a  vegetable 
or  made  into  pies. 

Creamed  Turnips 

Scrub,  pare,  and  cut  turnips  into  half-inch  dice. 
Cook  each  pint  of  prepared  turnips  with  at 
least  one  quart  of  boiling  salted  water,  in  the 
cooker,  for  from  one  and  one-half  to  three  hours 
or  more.  When  tender,  drain  them,  reserving 
enough  of  the  water  to  make  one  cupful  of  Sauce 
for  Vegetables  for  each  pint  of  turnips. 


VEGETABLES  153 

Mashed  Turnip 
Scrub  and  pare  the  turnips  and  cut  them  into 
pieces.  Cook  each  pint  of  turnip  with  at  least  one 
quart  of  boihng  salted  water  in  the  cooker  for 
from  one  and  one-half  hours  to  three  hours  or  more. 
When  tender,  drain  and  mash  them  in  a  colander 
and  add  to  each  pint  one  teaspoonful  of  salt, 
one-fourth  teaspoonful  of  pepper,  and  two  table- 
spoonfuls  or  more  of  butter.     Serve  very  hot. 

Italian  Chestnuts 
I  qt.  chestnuts  ij  qts.  water 

2  teaspoons  salt 

Shell  and  blanch  the  nuts  by  the  directions 
given  on  page  189.  Bring  them  to  a  boil  with 
salted  water,  put  them  in  a  cooker  for  from 
two  to  four  hours.  Press  them  through  a  potato 
ricer  or  serve  them  whole,  adding  a  little  butter 
if  desired.  One  quart  of  nuts  will  make  about 
one  pint  when  shelled  and  blanched. 

Serves  four  or  five  persons. 

Brussels  Sprouts 

1  qt.  sprouts  Salt 

2  or  more  qts.  water  Pepper 

Butter 

Wash  the  sprouts,  bring  them  to  a  boil  in  salted 
water;  put  them  into  the  cooker  for  from  one  to 
two  hours,  drain  them  and  add  salt,  pepper, 
and  butter  to  taste. 

Serves  six  or  seven  persons. 


XVIII 
STEAMED   BREADS  AND   PUDDINGS 

GENERAL   DIRECTIONS 

A  DEEP  mould  is  best  for  cooking  steamed 
breads  and  raised  puddings,  since  there 
will  be  less  risk  of  the  water's  boiling  over  into 
the  food,  and  a  larger  amount  may  be  used. 
It  is  important  to  have  one  that  is  the  right 
size  for  the  recipe,  for  if  it  is  filled  too  full,  the 
mixture  might  rise  and  push  off  the  cover  or 
be  heavy  from  its  pressure,  and  if  not  sufficiently 
full,  it  would  be  unsteady  in  the  water.  The 
water  in  the  pail  should  come  to  two-thirds  of 
the  height  of  the  mould.  The  mould  should 
be  not  less  than  half-full  of  dough,  and,  generally 
not  more  than  two-thirds  full.  If  a  small  mould 
or  a  number  of  small  moulds  are  to  be  used  in  a 
large  cooker-pail,  stand  them  upon  a  rack  or 
similar  device  to  raise  them  until  there  may  be 
no  difficulty  in  filling  the  cooker-pail  at  least 
two-thirds  full  of  water.  The  cover  as  well  as 
the   mould  should  be  greased  on  the  inside  with 

154 


BREADS  AND  PUDDINGS  155 

the  same  fat  as  that  used  in  the  dough  or  with 
butter.  If  a  bread  mould  is  not  available,  an 
empty  baking-powder  can,  coffee  can,  or  any 
tin  can  or  box  with  straight  sides  which  has  a 
tight-fitting  cover  may  be  used,  providing  it  is 
found  by  trial  to  be  water-tight.  If  it  leaks, 
it  may  be  soldered  at  small  expense,  and  may 
then  be  kept  for  cooking  purposes  only.  Where 
a  tightly  covered  can  or  box  cannot  be  pro- 
cured, an  uncovered  utensil  could  be  used  by  tying 
on  securely  a  cover  of  heavy,  well-greased  paper. 

Boston  Brown  Bread 
I  cup  rye  meal  f  tablespoon  soda 

I  cup  graham  flour  }  cup  molasses 

I  cup  corn-meal  2  cups  sour  milk  or 

I  teaspoon  salt  if  cups  sweet  milk  or 

buttermilk 

Mix  and  sift  the  dry  ingredients  together.  Mix 
the  liquid  ingredients  and  add  them,  gradually, 
to  the  dry  mixture.  Put  the  dough  into  a  well- 
buttered,  one-quart  brown  bread  mould  or  water- 
tight can  of  the  same  capacity.  Stand  the 
mould  in  a  six-quart  cooker-pail  in  enough  warm 
water  to  come  two-thirds  of  the  way  up  the  mould. 
Bring  it  quickly  to  a  boil  and  boil  it  half  an  hour. 
Put  it  into  a  hay-box  for  five  hours.  It  will  not 
be  spoiled  by  six  hours  in  the  cooker,  but  will  not 
have  quite  such  a  dry  crust.     If  sweet  milk  is 


156      THE  FIRELESS  COOK  BOOK 

used  add  one  tablespoonful  of  cream  of  tartar; 
or  omit  the   soda   and    use,   instead,  two   table- 
spoonfuls   of  baking   powder. 
Serves  six  or  eight  persons. 

Graham  Pudding 
i  cup  butter  ij  cups  graham  flour 

i  cup  molasses  J  teaspoon  baking-powder 

J  cup  sweet  milk  J  teaspoon  soda 

I  egg  I  teaspoon  salt 

I  cup  raisins,  seeded  and  cut  in  pieces 

Melt  the  butter,  add  the  egg,  well  beaten, 
molasses  and  milk.  Mix  the  dry  ingredients  and 
add  to  them  the  liquid  mixture.  Pour  it  into  a 
well-buttered,  one-quart  mould  or  into  several 
smaller  moulds.  Do  not  fill  them  more  than  two- 
thirds  full.  Place  the  moulds  on  a  rack  in  a 
six-quart  cooker-pail  of  warm  water,  bring  quickly 
to  a  boil  and  boil  thirty  minutes  if  the  larger 
cans  are  used;  fifteen  minutes,  if  the  small  cans 
are  used.  Put  it  into  the  cooker  for  five  hours. 
If  sour  milk  is  available,  omit  the  baking 
powder  and  add  an  extra  one-fourth  teaspoonful 
of  soda. 

Serves  six  persons. 

Steamed  Apple  or  Berry  Pudding 

1  cup  flour  I  tablespoon  butter 

2  teaspoons  baking  powder  J  cup  milk  (sweet) 

J  teaspoon  salt  4  apples  cut  in  eighths 

2  tablespoons  sugar 


BREADS  AND  PUDDINGS  157 

Mix  and  sift  the  dry  ingredients,  cut  the  butter 
into  them,  or  rub  it  in  with  the  fingers,  add  the 
milk,  cutting  it  in,  Hghtly^,  with  a  knife.  When 
the  dough  is  barely  mixed,  so  that  no  loose  flour 
is  left,  toss  it  on  a  floured  board  and  pat  or  roll 
it  lightly  till  one-half  inch  thick.  Spread  the 
apples  on  it  and  roll  it  like  a  jelly  roll.  Carefully 
place  it  in  a  well-buttered,  one-quart  bread 
mould  or  water-tight  can.  Cover  it  tightly  and 
stand  it  in  at  least  a  six-quart  cooker-pail  with 
enough  warm  water  to  come  two-thirds  of  the  way 
up  its  sides.  Bring  it  quickly  to  a  boil,  boil  thirty 
minutes  and  place  it  in  a  cooker  for  three  hours. 
Serve  immediately  with  warm  apple  sauce  and 
Hard  Sauce.  If  berries  are  used  add  one  cupful 
to  the  dough,  serve  with  berry  sauce  and  omit  the 
apple-sauce. 

Serves  five  or  six  persons. 

Suet  Pudding 
J  cup  chopped  suet  J  teaspoon  salt 

i  cup  molasses  J  teaspoon  ginger 

J  cup  sour  milk  J  teaspoon  grated  nutmeg 

I J  cups  flour  J  teaspoon  ground  cloves 

J  teaspoon  soda  i  teaspoon  ground  cinnamon 

Mix  and  sift  the  dry  ingredients  and  add  the 
suet.  Mix  the  milk  and  molasses  and  add  them 
to  the  dry  mixture.  Put  the  dough  into  a  buttered, 
one-quart   bread   mould    or  water-tight   covered 


158       THE  FIRELESS  COOK  BOOK 

can,  and  stand  it  in  a  six-quart    cooker-pail  of 
warm  water  which  reaches  two-thirds  of  the  way 
up  the  can.     Boil  it  one-half  hour  and  put  into 
the  cooker  for  five  hours. 
Serves  six  or  eight  persons. 

Rich  Plum  Pudding 

i  lb.  raisins  J  cup  flour 

J  lb.  currants  J  lb.  brown  sugar 

2  oz.  candied  orange  peel  J  nutmeg,  grated 

2  oz.  citron  ^tablespoon  powdered  cinnamon 

J  lb.  chopped  suet  J  teaspoon  ground  allspice 

J  lb.  stale,  soft  breadcrumbs  J  pint  brandy 

(2J  cups)  4  eggs 

Wash  and  seed  the  raisins;  rub  the  currants 
with  a  little  flour,  then  sift  out  the  flour  and  allow 
water  to  run  over  the  currants  in  the  sieve  until 
they  are  clean.  Spread  them  on  a  towel  and 
remove  any  stems,  stones,  etc.,  that  may  be 
among  them.  Let  them  stand,  covered  with  a 
towel  to  keep  out  dust,  until  they  are  dry.  Cut 
the  orange  peel  and  citron  very  fine,  or  put  them 
through  a  food-chopper.  Chop  the  suet  or  put 
it  and  the  raisins  through  a  coarse  food-chopper; 
a  trifle  of  the  flour  may  be  mixed  with  the  suet 
before  it  is  chopped  to  help  to  keep  it  from 
sticking  to  the  chopping-knife.  Beat  the  eggs  till 
blended.  Mix  all  the  dry  ingredients  very  thorough- 
ly, add  the  eggs  and  then  the  brandy.  Put  the 
pudding  into  a  covered,  greased  mould,  chopping 


BREADS  AND  PUDDINGS  159 

down  through  it  a  few  times  with  the  end  of  a 
knife,  to  be  sure  that  it  fills  the  mould  without 
hollow  spaces,  and  to  avoid  packing  it  firmly. 
Stand  it  in  at  least  three  quarts  of  warm  water, 
in  a  cooker-pail.  Heat  it  slowly  but  steadily 
till  the  water  boils;  let  it  boil  one  hour  if  the 
pudding  is  in  one  mould,  or  one-half  hour  if  it  is 
in  two  smaller  moulds.  Put  it  into  the  cooker 
for  five  hours.  Remove  it  at  once  from  the 
mould.  If  it  is  not  to  be  used  when  first  made, 
it  may  be  kept  several  weeks,  replaced  in  the 
mould  and  reheated  before  serving,  by  putting 
it  in  warm  water,  heating  it  to  the  boiling  point 
and  boiling  it  one-half  hour  or  more.  Serve  it 
with  brandy  sauce. 

Serves  ten  or  twelve  persons. 

Steamed  Cranberry  Pudding 
J  cup  butter  2j  cups  flour 

§  cup  sugar  i  tablespoon  baking  powder 

2  eggs  J  cup  milk 

I  cup  berries 

Rub  the  butter  till  it  is  soft  and  add  the  sugar 
gradually.  Separate  the  eggs  and  add  the  beaten 
yolks  to  the  butter  and  sugar.  Mix  and  sift  the 
baking  powder  and  flour  together  and  add  a 
little  flour,  alternately  with  a  part  of  the  milk, 
to  the  dough.  When  all  is  in,  add  the  stiflly 
beaten  whites  and  the  berries.     Put  the  mixture 


i6o      THE  FIRELESS  COOK  BOOK 

into  a  buttered,  one-quart  mould,  stand  it  in  hot 
water  and  bring  it,  gradually,  but  steadily,  to  a 
boil.  Let  it  boil  one-half  hour  and  put  it  into 
a  cooker  for  five  hours.  Serve  it  with  sweetened 
cream  or  hard  sauce. 

Serves  six  or  eight  persons. 

Ginger  Pudding 
J  cup  butter  3J  teaspoons  baking  powder 

J  cup  sugar  i  teaspoon  salt 

I  egg  2  teaspoons  ginger 

aj  cups  flour  I  cup  milk 

Cream  the  butter,  add  the  sugar  gradually, 
and  the  well-beaten  egg.  Mix  and  sift  the  dry 
ingredients  and  add  a  little  of  the  mixture  alter- 
nately with  part  of  the  milk.  When  all  is  in, 
put  the  dough  into  a  buttered  mould,  cover  it, 
and  boil  it  one-half  hour  in  a  large  cooker-pail  of 
water,  then  put  it  into  a  cooker  for  five  hours. 
Serve  it  with  Vanilla  Sauce  or  Nutmeg  Sauce. 

Serves  six  or  eight  persons. 

St.  James  Pudding 
3  tablespoons  butter  i  teaspoon  salt 

}  cup  molasses  i  teaspoon  cloves 

J  cuo  thick,  sour  milk  J  teaspoon  allspice 

i§  cups  flour  1  teaspoon  nutmeg 

}  teaspoon  soda  }  lb.  dates,  stoned  and 

cut  in  pieces 
Mix  the  molasses,  melted  butter,  and  milk  and 
add    them   to   the    dry   ingredients,   which    have 


BREADS  AND  PUDDINGS  i6i 

been  mixed  and  sifted.  Add  the  dates  and  turn 
the  dough  into  a  buttered,  one-quart  mould. 
Boil  it  in  a  large  cooker-pail  of  water  for  one- 
half  hour  and  put  it  into  a  cooker  for  five  hours. 
Serve  with  Hard  Sauce. 
Serves  five  or  six  persons. 

Harvard  Pudding 
J  cup  butter  3i  teaspoons  baking  powder 

i  cup  sugar  J  teaspoon  salt 

I  egg  li  cups  flour 

I  cup  milk 

Mix  the  butter  and  sugar,  add  the  egg,  then 
the  dry  ingredients,  previously  mixed  and  sifted 
together,  alternating  part  of  the  dry  ingredients 
and  the  milk  until  all  are  in.  Turn  it  into  a 
buttered,  one-quart  mould,  boil  in  a  large  cooker 
pail  of  water  for  one-half  hour  and  put  it  into  a 
cooker  for  five  hours.  Serve  it  with  warm  apple 
sauce  and  Hard  Sauce. 

Serves  six  or  eight  persons. 

Sw^iss  Pudding 

J  cup  butter  Grated  rind  of  one  lemon 

|-  cup  flour  5  eggs 

2  cups  milk  J  cup  powdered  sugar 

Cream  the  butter,  add  the  flour,  gradually; 
scald  the  milk  with  the  lemon  rind,  add  it  to  the 
first  mixture  and  cook  it  five  minutes  over  hot 
water.     Beat   the   yolks   of  eggs   until   they   are 


i62      THE  FIRELESS  COOK  BOOK 

thick,  add  the  sugar,  gradually,  and  combine  these 
with  the  cooked  mixture;  cool  it  and  cut  and  fold  in 
the  stiffly  beaten  whites  of  eggs.  Turn  it  into  a 
buttered,  one-quart  mould,  boil  it  in  a  large  cooker- 
pail  of  water  for  twenty  minutes,  then  put  it  into 
a  cooker  for  three  hours. 

Serves  six  or  seven  persons. 

Rice  Pudding 

I  qt.  milk  J  teaspoon  grated  nutmeg 

I  tablespoon  butter  J  teaspoon  salt 

J  cup  rice  J  cup  sugar 

Heat  the  milk  and  other  ingredients  in  a 
pudding  pan  over  a  cooker-pail  of  water.  When 
the  water  boils,  remove  the  pan  and  bring  the 
pudding  also  to  a  boil.  When  it  is  boiling  replace 
the  pudding  in  the  large  pail  of  boiling  water, 
cover  and  put  it  into  the  cooker  for  three  or 
four  hours.  It  may  then  be  put  into  the  oven 
for  fifteen  minutes  and  browned,  although  this 
is  not  necessary.  This  pudding  may  be  cooked 
all  night,  but  if  cooked  more  than  four  hours 
it  is  not  quite  so  creamy.  Serve  either  hot  or 
cold.  One-half  cupful  of  small,  unbroken  seed- 
less raisins  may  be  added  to  this  recipe. 

Serves  six  or  eight  persons. 

Indian  Pudding 
2  cups  water  2  teaspoons  ginger 

I  cup  molasses  j  cup  corn-meal 

I  teaspoon  salt  3  cups  milk 


BREADS  AND  PUDDINGS  163 

Boil  the  water,  molasses,  salt,  ginger,  and  meal 
together  for  ten  minutes  in  a  pail  or  pudding 
pan.  Add  the  scalding  milk.  Bring  it  to  a 
boil  and  set  the  pan  in  a  cooker-pail  of  boiling 
water.  Put  it  into  a  cooker  for  twelve  hours. 
When  done,  brown  in  a  hot  oven.  Serve  with 
plain  or  whipped  cream. 

If  fresh  ground  or  coarse  Southern  corn-meal 
is  used  it  may  first  be  sifted  with  a  coarse  sieve 
to  remove  the  largest  particles,  which  will  not 
grow  soft  with  this  amount  of  cooking.  Granu- 
lated corn-meal  will  not  require  sifting. 

Serves  eight  or  ten  persons. 

Tapioca  or  Rice  Custard 

J  cup  pearl  tapioca  2  eggs 

{  cup  water  i  tablespoon  butter 

3  cups  milk  J  cup  sugar 

J  teaspoon  salt  J  teaspoon  vanilla 

Soak  the  tapioca  in  the  water  for  one  hour. 
Add  the  milk,  sugar,  butter,  and  salt.  Set  the 
pan  in  a  cooker-pail  of  boiling  water.  When 
the  milk  is  scalding  remove  the  pan  and  let 
the  pudding  come  to  a  boil.  Replace  it  in  the 
boiling  water  and  put  it  into  the  cooker  for  one 
and  one-half  hours.  Take  it  from  the  cooker, 
add  the  beaten  eggs,  replace  it  in  the  pail  of  hot 
water  and  stir  it  over  the  fire  till  it  registers 
165  degrees  Fahrenheit,  using  a  dairy  or  chemist's 


i64      THE  FIRELESS  COOK  BOOK 

thermometer.       Put    it    again    into    the    cooker 
for  one  hour.     When  cold,  add  the  vanilla. 

Rice  may  be  used  instead  of  tapioca. 

Serves  six  or  eight  persons. 

Tapioca  Fruit  Pudding 

J  cup  pearl  tapioca  }  cup  sugar 

I  qt.  water  J  teaspoon  salt 

6  apples,  pared  and  cored  2  tablespoons  butter 

Soak  the  tapioca  one  hour,  bring  it  to  a  boil 
with  the  other  ingredients  in  a  two-quart  pail, 
if  that  will  fill  the  cooker  "nest,''  or  in  a  pud- 
ding pan  to  be  set  over  boiling  water.  Put  it 
into  a  cooker  for  one  hour.  Serve  cold  with 
cream.  If  it  is  preferred  to  serve  the  pudding 
warm,  use  only  three  cups  of  water. 

Serves  six  or  eight  persons. 

Chocolate  Bread  Pudding 
I  qt.  milk  2  or  3  eggs 

1  pt.  soft  breadcrumbs  J  teaspoon  salt 

2  oz.  or  squares  chocolate       I  teaspoon  vanilla 

§  cup  granulated  sugar  2  tablespoons  powdered  sugar 

Scald  the  milk,  add  the  crumbs,  and  soak 
them  for  one-half  hour.  Separate  the  eggs, 
reserving  two  of  the  whites  for  a  meringue. 
Beat  the  three  yolks  and  one  white  of  egg  together 
and  mix  them  with  half  the  granulated  sugar. 
Melt  the  chocolate  in  a  pudding  pan  set  in  a 
cooker-pail  of  boiling  water,  add  the   remaining 


BREADS  AND  PUDDINGS  165 

half  of  the  granulated  sugar,  and,  gradually, 
the  bread  and  milk,  stirring  it  in  well  while 
still  over  the  boiling  water.  Then  add  the  yolks 
of  eggs,  salt,  and  vanilla.  Stir  it  constantly, 
and  cook  it  over  the  water  until  the  pudding  is 
160  degrees  Fahrenheit.  Set  the  pail  contain- 
ing the  pudding  pan  in  a  cooker  for  from  one  to 
two  hours.  When  done,  put  it  into  a  baking- 
dish  suitable  for  serving,  and  cover  the  top  with 
a  meringue  made  by  beating  the  whites  of  eggs 
till  stiff,  and  adding  the  powdered  sugar.  Brown 
the  meringue  in  a  very  hot  oven,  watching  it 
carefully  that  it  may  not  scorch.  Serve  warm, 
with  cream.  If  preferred,  two  whole  eggs  may 
be  used  in  the  pudding,  and  in  place  of  the 
meringue  use  sweetened,  whipped  cream. 
Serves  six  or  eight  persons. 

Queen  of  Puddings 
I  qt.  hot  milk  3  eggs 

I  pt.  soft  breadcrumbs  J  teaspoon  salt 

J  cup  sugar  I  teaspoon  vanilla,  or 

J  cup  melted  butter  J  teaspoon  spice 

J  glass  jelly 

Melt  the  butter  in  the  milk;  soak  the  crumbs 
in  the  milk  for  one-half  hour;  beat  the  yolks 
of  three  eggs  and  the  white  of  one  till  mixed, 
add  the  sugar,  salt,  and  spice  to  them.  Mix 
all   together   and    pour   it   into   a   pudding   pan 


i66      THE  FIRELESS  COOK  BOOK 

to  fit  in  a  cooker-pail  of  boiling  water.  Stir  it 
till  the  pudding  is  i6o  degrees  Fahrenheit,  then 
cover  it  and  put  it  into  a  cooker  for  from  one 
to  two  hours.  Make  a  meringue  as  directed 
in  the  recipe  for  chocolate  bread  pudding,  using 
the  whites  of  two  eggs  and  two  tablespoonfuls 
of  powdered  sugar.  Pour  the  pudding  into  a 
baking-dish  for  serving,  spread  the  jelly  on  top 
and  the  meringue  over  this,  and  brown  it  in  a 
hot  oven. 

Serves  six  or  eight  persons. 

Steamed  Cup  Custard 
I  qt.  milk  J  cup  sugar 

4  eggs  i  teaspoon  vanilla,  or 

J  teaspoon  grated  nutmeg 

Heat  the  milk,  beat  the  eggs,  add  the  sugar 
and  flavouring.  Strain  the  mixture  into  hot 
custard  cups,  set  them  on  a  wire  rack  or  inverted 
strainer  or  perforated  pan,  which  is  arranged 
in  a  large  cooker-pail  of  rapidly  boiling  water 
in  such  a  way  that  several  quarts  of  water  may 
be  below  the  custards  but  not  touch  the  cups. 
Cover  tightly  at  once  and  set  it  into  a  cooker 
for  one-half  hour. 

Serves  six  or  eight  persons. 

Compote  of  Rice  and  Fruit 

}  cup  rice  3  tablespoons  sugar 

3J  cups  milk  J  teaspoon  salt 


BREADS  AND  PUDDINGS 


167 


Heat  all  together  in  a  pan  which  is  set  into  a 
cooker-pail  of  boiling  water.  When  the  water 
in  the  kettle  boils,  take  out  the  pan  and  bring 
the  mixture  in  it  to  a  boil.  Replace  it  in  the 
and  put  it  into  the  cooker  for  from  one  to 


Figure  No.  13. 

Wire  rack  arranged  for  steaming,  with  perforated  tin  can  as  a 

stand  to  raise  it  above  the  water. 


three    hours.      Put    it    into  a  mould,  and,  when 
shaped,  but  while  still  warm,  turn  it  out   on  to 
a  serving  dish.     Put  stewed  or  canned   fruit  on 
top,  and  pour  the  juice  around  it. 
Serves  six  or  eight  persons. 


XIX 

FRUITS 

Apple  Sauce 

l)  qts.  sour  apples  i  pt.  water 

I  cup  sugar 

Wash,  pare,  core,  and  cut  the  apples  into  pieces, 
add  the  water  and  sugar  and  bring  them  to  a 
boil.  Put  them  into  the  cooker  for  from  one  to 
three  hours  or  more,  depending  upon  the  ripe- 
ness of  the  apples.  If  they  are  not  very  tart 
or  high-flavoured  the  juice  of  half  a  lemon  w^ill 
improve  them.  Apple  sauce  will  not  be  harmed 
by  indefinite  cooking  in  the  cooker.  Beat  it 
well  when  cooked,  or,  if  preferred,  it  may  be 
strained. 

Serves  six  or  eight  persons. 

Stewed  Apples  in  Syrup 
I  qt.  water  lo  cups  sugar 

J  lemon  i8  cloves 

10  qts.  prepared  apples 

Pare,  core,  and  cut  tart  apples  in  halves,  unless 
they  are  small.  Crab-apples  may  be  used,  but 
should  not  be  pared  nor  cored.     Wash  and  slice 

i68 


FRUITS  169 

the  lemon.  Put  all  the  ingredients  into  a  cooker- 
pail  and  let  them  come  to  a  boil.  Put  them 
into  a  cooker  for  three  hours.  If  the  apples 
are  not  very  ripe  they  may  cook  as  long  as  twelve 
hours  without  becoming  too  soft. 
Serves  twenty-five  to  thirty  persons. 

Apple  Jelly 
6  quarts  prepared  apples  7  cups  water 

Wash  the  apples  carefully,  cut  them  into  small 
pieces  and  remove  any  decayed  parts.  Put  the 
apples  and  water  into  a  cooker-pail  and  let  them 
come  to  a  boil,  then  set  them  in  a  cooker  for  four 
hours  or  more.  When  very  soft,  pour  them  into 
a  jelly  bag  and  hang  this  over  a  large  bowl  for 
several  hours  or  over  night.  Measure  the  juice, 
boil  it  for  fifteen  minutes,  add  three  quarters  as 
much  sugar  as  the  measure  of  juice,  boil  the 
mixture  for  five  minutes  more,  or  until  a  drop 
will  jelly  on  a  cold  plate  if  left  for  a  few  minutes. 
Skim  the  jelly  carefully  while  it  is  boiling.  Fruit 
that  is  slightly  under-ripe  is  best  for  jelly.  When 
cold,  seal  it  in  the  following  manner:  For  each 
glass  cut  a  small  piece  of  white  paper  to  fit  inside 
it,  lying  on  the  jelly.  This  is  to  be  dipped  into 
alcohol  or  brandy  and  laid  in  place.  Cover  the 
top  of  the  glass  with  another  paper  cut  three- 
fourths  of  an  inch  larger  than  the  top  of  the  glass, 
and  paste  it  down  on  the  sides  of  the  glass,  using 


170      THE  FIRELESS  COOK  BOOK 

white  of  egg  or  any  paste  without  a  strong  odor. 
Or  seal  jelly  glasses  with  melted  paraffin  poure4 
over  the  top  until  the  jelly  is  completely  covered. 
Do  not  let  the  paraffin  get  very  hot  or  it  may  give 
a  bad  flavour  to  the  jelly. 

Blackberry  and  Apple  Jelly 

5  qts.  blackberries  2  cups  water 

Apple  juice 

Look  over  the  berries  carefully;  put  them,  with 
the  water,  into  a  cooker-pail  and  let  them  come  to 
a  boil.  Put  them  in  a  cooker  for  three  hours  or 
more,  then  pour  them  into  a  jelly  bag  and  let 
them  drip  for  a  least  six  hours.  To  each  cupful 
of  juice  add  half  a  cupful  of  apple  juice  prepared 
as  for  apple  jelly.  Boil  these  juices  for  fifteen 
minutes,  then  add  five  cups  of  sugar  to  each  six 
cups  of  juice  and  boil  it  for  five  minutes  longer 
or  until  a  drop  will  jelly  on  a  cold  plate  if  left  for 
a  few  minutes.  Pour  it  into  glasses  and  seal  it 
when  cold,  as  directed  for  apple  jelly. 

Stewed  Blackberries 
Pick  over  two  quarts  of  berries,  put  them,  with 
one  cupful  of  sugar,  into  a  cooker-pail  and  let 
them  slowly  come  to  a  boil,  stirring  them  occa- 
sionally as  they  are  likely  to  scorch  if  cooked  over 
a  flame  or  very  hot  fire.  When  boiling,  put  them 
into  a  cooker  for  two  hours  or  more.  If  cooked 
a  very  long  time  the  juice  comes  out  and  leaves 


FRUITS  171 

the  berries  rather  small  and  seedy,  but  otherwise 
no  amount  of  cooking  hurts  them. 
Serves  twelve  or  fifteen  persons. 

Currant  Jelly 
Wash  twelve  quarts  of  currants,  add  one  cupful 
of  water  and  put  them  on  to  boil.  Stir  them 
occasionally  so  that  they  will  not  scorch.  When 
boiling,  put  them  into  a  cooker  for  four  hours  or 
more.  Pour  them  into  a  jelly  bag  and  let  them 
drip  for  at  least  six  hours.  Measure  the  juice, 
and  when  it  has  boiled  fifteen  minutes  add  an 
equal  measure  of  sugar.  Boil  the  mixture  for 
five  minutes,  or  until  a  few  drops  will  jelly  on  a 
cold  plate  if  allowed  to  stand  a  few  minutes. 
Skim  the  jelly  several  times  during  the  boiling. 
When  it  is  done,  pour  it  into  glasses,  and  seal  it, 
when  cold,  as  directed  for  apple  jelly. 

Cranberry  Jelly 

I J  qts.  berries  i  cup  water 

Sugar 

Wash  the  berries  and  remove  any  soft  and 
decayed  ones.  Bring  them  to  a  boil  with  the 
water  and  put  them  into  a  cooker  for  one  or  two 
hours  or  more.  Mash  them  through  a  fine 
strainer  or  sieve,  measure  the  pulp  and  add  equal 
parts  or  three-quarters  of  the  amount  in  sugar. 
Boil  five  minutes,  or  till  a  few  drops  will  jelly 
on    a   cold    plate.     Pour   it   into    moulds   which 


172      THE  FIRELESS  COOK  BOOK 

have  been  wet  with  cold  water.     When  cold,  it  is 
ready  to  serve. 

Serves  eight  or  ten  persons. 

Cranberry  Sauce 
l}  qts.  cranberries  2^  cups  sugar 

I  cup  water 

Wash  the  berries  and  remove  any  that  are  soft 
and  decayed.  Put  the  berries,  water,  and  sugar 
into  a  cooker-pail  and  bring  them  to  a  boil,  stirring 
them  frequently.  When  boiling,  place  the  pail 
in  a  cooker  for  two  and  one-half  hours  or  more. 
Serve  cold. 

Serves  eight  or  ten  persons. 

Dried  Fruits 
Wash  the  fruit  very  thoroughly.  If  it  is  first 
soaked  for  five  minutes  and  then  washed,  it  will 
clean  more  thoroughly.  To  each  cupful  of  fruit 
add  two  cupfuls  of  water  and  let  it  soak  for  at 
least  six  hours.  It  is  better  if  soaked  ten  hours. 
Add  the  sugar  and  bring  all  to  a  boil.  Put  it 
into  a  cooker  for  from  two  to  twelve  hours,  depend- 
ing upon  the  fruit.  Prunes  are  improved  by  long 
cooking,  apples  are  not  injured  by  it,  but  peaches 
or  apricots,  which  are  more  attractive  if  they  are 
not  broken  to  pieces,  will  be  better  if  removed 
as  soon  as  they  are  perfectly  soft.  The  amount 
of  sugar  varies  for  different  fruits;  apricots, 
prunelles,   and  such  sour  fruits  requiring  about 


FRUITS  173 

one  cupful  of  sugar  for  each  pint  of  dried  fruit; 
prunes,  peaches,  and  apples  requiring  from  one- 
fourth  to  one-half  as  much. 

Stewed  Rhubarb 
I J  qts.  prepared  rhubarb  f  cup  water 

2  cups  sugar 

Wash  the  stalks,  pare  them  if  old,  cut  them 
into  one-inch  pieces  and  put  them,  with  the  sugar 
and  water,  into  a  two  quart  cooker-pail.  When 
boiling,  set  the  pail  in  a  cooker  for  from  one  to 
three  hours  or  more,  depending  upon  the  character 
of  the  rhubarb.  Some  people  prefer  to  use  brown 
sugar  with  rhubarb. 

Serves  eight  or  ten  persons. 

Stewed  Figs 
I  lb.  figs  Juice  of  one  lemon 

I J  cups  sugar  Water  to  cover  figs 

Use  pulled  figs;  those  which  come  in  boxes 
crack  open  when  they  are  pressed  and  are  not  so 
attractive  when  stewed.  The  natural  form  is 
preserved  in  pulled  figs,  and  they  have,  besides, 
the  advantage  of  being  cheaper.  Wash  the  figs 
and  put  them,  with  the  other  ingredients,  into  a 
pan  which  fits  the  cooker-pail.  Boil  them,  set 
the  pan  in  the  pail  of  boiling  water  and  put  it  into 
a  cooker  for  seven  hours  or  more.  When  cold, 
serve  the  figs  with  whipped  crean*- 

Serves  eight  or  ten  persons. 


174      THE  FIRELESS  COOK  BOOK 

Sweet  Pickles 
8  lbs.  fruit  (prepared)  f  cup  stick  cinnamon 

5  lbs.  brown  sugar  f  cup  whole  allspice 

I  qt.  vinegar  J  cup  cloves 

Prepare  the  fruit  as  directed  below.  Tie  the 
spices  in  several  cheese-cloth  bags,  and  bring 
them  to  the  boiling  point  in  a  cooker-pail,  with  the 
sugar  and  vinegar.  Add  the  fruit,  let  it  barely 
come  to  a  boil,  stirring  it  carefully,  so  that  it  will 
not  break  to  pieces.  Set  it  in  a  cooker  for  the 
time  directed  below  for  each  particular  kind  of 
fruit.  When  it  is  sufficiently  cooked,  remove  it 
from  the  syrup  and  put  it  into  cans  or  crocks. 
Boil  the  syrup  until  it  loses  its  thin,  watery  con- 
sistency, and  pour  it  over  the  fruit.  If  this 
occupies  more  than  one  receptacle,  put  one  spice 
bag  in  each.  Cover  or  seal  the  cans  while  still 
hot.  Sweet  pickles  should  not  be  eaten  until 
they  have  stood  for  several  weeks. 

Peaches  : 

Select  firm,  ripe  peaches,  rub  them  well  with 
a  woolen  cloth,  but  do  not  pare  them.  Cook 
them  whole,  as  directed  above,  for  from  one  to 
two  hours  or  more,  depending  upon  the  hard- 
ness and  size  of  the  peaches. 
Pears  : 

Wash,  pare  and,  if  desired,  cut  the  pears  in 
half,  removing  the  cores.     Cook  them,  as  directed 


FRUITS  175 

above,  for  from  one  to  two  hours  or  more,  depend- 
ing upon  the  hardness  and  size  of  the  pears. 

Crab  Apples: 

Wash  and  dry  the  apples  and  cut  out  the 
blossom.  Drop  them  into  the  syrup  as  soon  as 
the  sugar  is  dissolved.  Let  them  boil  and  cook 
them,  as  directed  above,  for  from  two  to 
three  hours. 

Watermelon  Rind  or  Citron: 

Pare  the  rind  and  cut  it  into  pieces.  Put  it 
into  a  cooker-pail  of  boiling  salt  and  water, 
mixed  in  the  proportion  of  one-half  cup  of  salt 
to  one  gallon  of  water.  Slip  the  pail  at  once  into 
a  cooker  for  ten  hours  or  over  night.  When  the 
rind  is  soft  drain  it  and  wash  it  in  cold  water. 
Drain  it  in  a  colander  and  add  it  to  the  syrup, 
prepared  as  directed  above,  and  cook  it,  as 
other  sweet  pickles,  for  from  four  to  six  hours. 
The  fruit  shrinks  to  about  one-half  its  bulk  after 
cooking  in  the  brine. 

Prunes: 

Soak  the  prunes  for  five  minutes,  wash  them 
well,  then  soak  them  for  six  hours  in  enough 
water  to  cover  them.  Remove  the  pits,  crack 
them,  and  chop  the  kernels.  Cook  the  prunes 
and  kernels  in  spiced  syrup  as  directed  above 
for  ten   hours   or  over  night.     Weigh   the   fruit 


176      THE  FIRELESS  COOK  BOOK 

after  it  has  been  soaked  in  order  to  estimate  the 
amount  of  syrup   needed. 

Plums: 

Wipe  the  fruit,  prick  it  and  put  it  into  the 
syrup,  bring  it  slowly  to  a  boil  and  cook  it  as 
directed  above,  for  from  one  to  two  hours.  If 
each  plum  is  pricked  once  with  a  sharp-pointed 
fork  or  nut-pick  it  will  not  burst. 
Quinces: 

Wash  the  fruit  and  wipe  it.  Peel,  quarter, 
and  core  it  and  bring  it  to  a  boil  in  enough  water 
to  half  cover  it;  cook  it  in  a  cooker  for  ten  hours 
or  over  night  or  steam  it  in  a  wire  rack  over  boiling 
water  for  ten  minutes  and  place  it  in  a  cooker 
for  three  hours;  put  it  over  the  fire  and  bring  it 
again  to  a  hard  boil  and  replace  it  in  the  cooker 
for  another  three  hours.  The  quinces,  unless 
very  hard,  will  then  be  ready  to  cook  in  the  syrup 
as  directed  above,  for  ten  hours  or  over  night.  If 
they  are  first  cooked  in  water  instead  of  by  steam- 
ing, the  water  may  be  used  for  making  a  syrup 
to  use  as  a  pudding  sauce  or  for  other  purposes. 

Orange  Marmalade 

1  large  grape-fruit  I  large  lemon 

2  large  oranges  Sugar 

Water 

Wash  the  fruit  with  a  brush,  wipe  it  dry  and 
cut  it,  in  very  thin  slices,  removing  only  the  seeds. 


FRUITS  177 

Discard  the  first  and  last  slices,  which  consist 
of  nothing  but  skin.  Measure  the  sliced  fruit, 
and  to  every  quart  of  fruit  add  three  cups  of 
water.  Bring  it  to  a  boil  and  put  it  into  a  cooker 
for  ten  hours  or  over  night.  Bring  it  again  to  a 
boil  and  cook  it  again  for  ten  hours.  Add  the 
equivalent  measure  of  both  fruit  and  water 
in  sugar,  bring  it  to  a  boil,  and  put  it  again  into 
the  cooker  for  ten  hours  or  more.  If  it  is  not 
sufficiently  thick  in  consistency,  boil  it  slowly 
until  a  drop  will  jelly  slightly  if  put  on  a  cold 
plate  and  left  a  few  minutes.  As  marmalade  is 
not  usually  sealed  with  air-tight  covers  it  will 
evaporate  somewhat,  and  become  thicker  by 
long  standing,  and  will  therefore  not  need  to  be 
boiled  until  very  stiff.  The  longer  it  is  boiled  the 
less  delicate  the  flavour  becomes.  This  recipe 
should  make  five  pints  or  more  of  marmalade. 

Candied  Orange  or  Grape-Fruit  Peel 
Peel  of  6  oranges  or  2  grape-     3  cups  sugar 

fruit  I J  cups  water  in  which  peel  was 

cooked 

Carefully  scrub  the  fruit  till  very  clean,  remove 
the  peel  in  quarters  and  soak  it  in  water  for  a 
few  hours.  If  it  is  to  be  used  as  candy,  scrape 
away  a  little  of  the  white  part,  and  cut  it  into  very 
narrow  strips.  If  to  be  used  for  cooking  pur- 
poses, it  need  not  be  scraped  or  cut  small.     Put 


178      THE  FIRELESS  COOK  BOOK 

it  into  a  cooker-pail  and  cover  it  with  boiling 
water.  Let  it  boil  and  set  it  in  a  cooker  for  ten 
hours  or  more.  Reheat  it  to  boiling  point  and 
cook  it  again  for  ten  hours  or  more.  This  will 
be  enough  for  grape-fruit,  but  orange-peel  may 
require  one  more  such  period  of  cooking.  When 
soft  and  nearly  transparent,  drain  the  peel,  saving 
one  and  one-half  cups  of  the  water.  Add  to 
it  three  cups  of  sugar,  and,  when  this  is  dissolved, 
the  peel.  Boil  it,  slowly  toward  the  last,  until 
most  of  the  water  has  boiled  away.  Remove  the 
strips  and  lay  them  in  a  bed  of  granulated  sugar, 
covering  them  also  with  sugar.  Let  them  stand 
until  cold,  then  shake  off  the  loose  sugar,  which 
can  be  used  for  cooking  purposes,  and  put  the 
candied  peel  into  covered  boxes  or  cans. 

Canned  Quinces 

6  qts.  quinces  (prepared)  6  qts.  water 

4j  lbs.  sugar 

Wash,  peel,  quarter,  and  core  the  quinces  before 
measuring  them.  Bring  them  to  the  boiling  point 
with  the  water  in  a  cooker-pail.  When  they  are 
boiling  hard  put  them  into  a  cooker  for  ten  hours 
or  more.  If  they  are  not  then  very  soft  to  the 
centre  of  the  pieces,  bring  them  again  to  a  boil  and 
cook  them  for  from  six  to  ten  or  more  hours, 
according  to  their  condition.  When  perfectly 
tender  add  the  sugar  and  bring  all  again  to  the 


FRUITS  179 

boiling   point.     Set   them   in    a   cooker  for  four 
hours  or  more.     Bring  them  to  a  boil  and  put 
them  at  once  into  clean,  sterilized  cans.     When 
overflowing  full,  seal  the  cans  at  once. 
This  recipe  makes  about  eleven  quarts. 

Preserved  Quinces 

8  lbs.  prepared  quinces  8  lbs.  sugar 

2  qts.  water 

Wash,  peel,  quarter,  and  core  the  quinces 
before  measuring  them.  Put  them  into  a  cooker- 
pail,  add  the  w^ater,  and  v^hen  they  are  boiling 
hard,  put  them  into  a  cooker  for  ten  hours  or 
more.  If  not  perfectly  tender,  heat  them  again 
to  the  boiling  point  and  set  them  in  the  cooker 
for  as  many  more  hours  as  they  require,  depend- 
ing upon  their  ripeness.  Thoroughly  ripe 
quinces  v^ill  probably  not  require  this  second 
period  of  cooking.  Add  the  sugar,  bring  them 
to  a  boil,  and  set  them  in  the  cooker  for  four 
hours  or  more.  If  they  are  not  rich  enough,  boil 
them  slow^ly,  uncovered,  until  they  are  of  the 
desired  consistency.  Long,  slov^  boiling  is 
what  gives  quinces  the  red  colour  so  much 
admired. 

Citron  and  Ginger  Preserves 
6  lbs.  fruit  (prepared)  J  lb.  green  ginger 

4  lemons  i  J  qts.  water 

6  lbs.  sugar 


i8o      THE  FIRELESS  COOK  BOOK 

Pare  the  citron  and  cut  it  into  thick  slices. 
Remove  the  seeds,  cut  the  sHces  across  into  cubes, 
strips,  or  fancy  shapes,  and  weigh  them.  Wash 
the  lemons,  slice  them  and  remove  the  seeds. 
Wash  and  peel  the  ginger.  Put  the  citron, 
lemon,  ginger,  and  water  into  a  cooker-pail. 
Bring  them  to  a  boil  and  put  them  into  a  cooker 
for  eight  hours  or  more,  depending  upon  the 
hardness  of  the  citron.  When  this  is  soft  and 
nearly  transparent,  add  the  sugar,  boil  it,  and 
cook  again  for  four  hours  or  more.  Remove  the 
fruit,  put  it  into  cans  or  jars,  and  boil  down  the 
syrup  until  it  will  just  cover  the  fruit.  Pour  it  at 
once  over  the  fruit  and  close  the  cans  when  cooled. 
Caver  them  with  a  clean  towel  while  cooling. 

Watermelon  rind  may  be  preserved  in  the 
same  manner. 

Grape  Jam 

Remove  the  grapes  from  the  stems,-  wash  them 
in  a  colander,  then  press  the  pulp  from  the 
skins.  Boil  the  pulp  for  a  few  minutes,  until  it 
will  easily  separate  from  the  seeds.  Rub  it 
through  a  sieve,  add  the  skins,  and  weigh  or 
measure  the  mixture.  Add  an  equal  quantity 
of  sugar,  heat  it  over  a  moderate  fire  until  it  is 
simmering,  stirring  it  frequently.  Do  not  let 
it  boil  hard  or  the  skins  will  be  toughened. 
Set  it  in  a  cooker  for  three  hours  or  more.     Put 


FRUITS  i8i 

it  into  sterilized  glasses  or  jars,  cover  it  with  a 
towel  until  it  is  cold,  and  seal  it  as  directed  for 
apple  jelly  on  page  169. 

Grape  Juice 

Remove  ripe  Concord  grapes  from  the  stems, 
wash  them  in  a  colander,  bring  them  just  to 
the  boiling  point  over  a  moderate  fire,  stirring 
them  frequently.  Put  them  into  a  cooker  for 
five  hours  or  more.  Drain  them  in  a  jelly  bag 
for  at  least  eight  hours.  Each  quart  of  loose 
grapes  should  yield  about  one  pint  of  juice. 
Add  one  cup  of  sugar  to  every  quart  of  juice; 
bring  it  just  to  the  boiling  point  and  pour  it  at 
once  into  sterilized  bottles,  not  filling  the  bottles 
quite  full.  Cork  them  at  once.  When  cold, 
press  the  corks  down  more  firmly,  cut  them  off 
level  with  the  top  of  the  bottle,  and  dip  the  inverted 
bottles,  for  an  instant,  into  Wax  for  Sealing.  If 
bubbles  appear  in  the  wax  around  or  over  the 
cork,  break  them  and  dip  the  bottle  again. 
'Wax  for  Sealing  Bottles 

Melt    together    equal    parts    of    beeswax    and 
rosin.     As  soon  as  it  is  liquid  it  should  be  used 
or  drawn  back  on  the  stove  where  it  will  not 
burn.     It  will  keep  indefinitely. 
Preserved  Ginger 

Buy    fresh,    green    ginger,    of  good    size    and 
quality.     Peel  or  scrape  it  and  cut  it  into  lengths 


i82       THE  FIRELESS  COOK  BOOK 

for  serving.  Cook  it  in  a  cooker  for  ten  hours 
or  more  in  boiling  salted  water  (one-half  cupful 
of  salt  to  one  gallon  of  water).  Drain  away 
the  brine  and  add  fresh  boiling  water  to  more 
than  cover  it.  When  boiling  put  it  again  into 
the  cooker  for  ten  hours  or  more.  Change 
the  water  and  cook  it  again,  repeating  this  pro- 
cess until  the  ginger  is  very  tender.  It  may  take 
several  days.  Make  a  syrup,  using  two  cupfuls 
of  sugar  to  each  cupful  of  water,  bring  the  ginger 
to  a  boil  in  this  syrup,  set  it  in  a  cooker  for 
five  or  six  hours;  remove  the  ginger,  boil  the 
syrup  down  to  a  rich  consistency,  and  pour  it 
over  the  ginger. 


XX 

MISCELLANEOUS  RECIPES 

White  Sauce 
2  tablespoons  butter  I  cup  milk 

2  tablespoons  flour  J  teaspoon  salt 

Few  grains  of  white  pepper 

Melt  the  butter  over  moderate  heat,  add  the 
flour,  and  blend  the  two  thoroughly.  Heat  the 
milk  over  hot  water,  add  it,  one-third  at  a  time, 
to  the  butter  and  flour,  stirring  constantly  and 
allowing  the  mixture  to  become  perfectly  smooth 
and  glossy  before  adding  more  milk.  Season  it 
and  allow  it  to  come  to  the  boiling  point.  If  it  is 
not  to  be  served  immediately,  cover  it  and  slip 
it  into  the  cooker  to  keep  hot. 

Sauce  for  Vegetables 

2  tablespoons  butter  J  cup  milk 

2  tablespoons  flour  J  teaspoon  salt 

J  cup  of  vegetable  stock  Few  grains  of  white  pepper 

Make  the  sauce  in  the  same  manner  as 
white  sauce,  blending  the  milk  and  water  in 
which  the  vegetables  were  cooked,  which  is 
called  vegetable  stock. 

x83 


1 84      THE  FIRELESS  COOK  BOOK 

Brown  Sauce 

2  tablespoons  butter  or  clari-         I  cup  brown  stock 

fied  fat  J  teaspoon  salt 

3  tablespoons  flour  y^  teaspoon  pepper 

Brown  the  butter  slightly,  add  the  flour  and 
stir  constantly  until  the  flour  is  a  rich  brown. 
Add  the  seasoning  and  stock,  one-third  at  a  time, 
stirring  it  until  smooth.  If  butter  is  not  used, 
add  the  flour  as  soon  as  the  fat  is  melted,  as 
other  fats  will  acquire  a  strong  flavour  if  allowed 
to  brown  before  the  flour  is  added.  Mutton  or 
lamb  fat,  or  that  from  smoked  or  salted  meats, 
is  not  suitable  for  brown  sauce. 

Drawn  Butter  Sauce 
J  cup  butter  i  cup  boiling  water 

2  tablespoons  flour  J  teaspoon  salt 

Y^  teaspoon  white  pepper 

Melt  the  butter,  add  the  flour  and  season- 
ing, and  mix  them  well.  Add  the  water,  one- 
third  at  a  time,  stirring  until  the  sauce  grows 
smooth.  When  it  has  come  to  the  boiling 
point  it  is  done. 

Caper  Sauce 

Drain  one-half  cup  of  capers,  and  add  them 
to  one  cupful  of  drawn-butter  sauce. 

Egg  Sauce 
To  one  cupful  of  drawn-butter  sauce  add  two 
hard-cooked  eggs,  cut  in  one-fourth- inch  dice. 


MISCELLANEOUS  RECIPES         185 

Sauce  for  Fish 
To  one  cupful  of  drawn-butter  sauce  add  one- 
half  tablespoonful   of  lemon  juice   and  one-half 
tablespoonful  of  chopped  parsley. 

HoUandaise  Sauce 

J  cup  butter  J  teaspoon  salt 

Yolks  of  two  eggs  Cayenne  pepper 

1  tablespoon  lemon  juice  J  cup  boiling  water 

Rub  the  butter  until  soft  and  creamy,  add 
the  egg  yolks,  lemon  juice,  and  seasoning,  and 
rub  them  till  blended,  then  pour  on  the  boiling 
water  and  stand  the  covered  bowl,  containing 
the  sauce,  on  a  rack  over  a  cooker  pail  of  boil- 
ing water  and  put  it  into  a  cooker  for  three  min- 
utes; or  cook  it  on  the  stove  over  hot  water  as 
soft  custard,  stirring  it  constantly. 

Tomato  Sauce 
J  can  tomatoes,  or  i  teaspoon  salt 

2  cups  raw  tomatoes  J  teaspoon  pepper 

I  slice  onion  3  tablespoons  butter 

J  bay  leaf  3  tablespoons  flour 

J  cup  water  or  stock 

Cook  all  the  ingredients  but  the  butter  and 
flour  in  a  cooker  for  one  hour  or  more.  Rub 
them  through  a  strainer  and  add  this,  gradually, 
to  the  blended  butter  and  flour. 

Hard  Sauce 

I  cup  butter  i  cup  powdered  sugar 

Nutmeg 


1 86      THE  FIRELESS  COOK  BOOK 

Rub  the  butter  till  soft  and  creamy,  add  the 
sugar  gradually.  When  perfectly  blended,  pile 
the  sauce  on  a  small  dish  or  plate  and  put  it  into 
a  refrigerating  box  or  other  cold  place  till  time 
for  serving,  then  grate  nutmeg  over  the  top. 

Fruit  Sauce 
I  glass  of  jelly,  or  f  cup  boiling  water 

J  pint  grape  juice  Sugar  to  taste 

Cut  the  jelly  into  small  pieces,  add  the  water, 
and  bring  the  mixture  to  a  boil.  Let  it  stand  in 
a  cooker  for  one-half  hour  or  more,  or  leave  it 
on  the  stove  till  melted.  If  very  sour  jelly  is 
used,  some  sugar  may  be  required  to  make  it 
sweet  enough.  With  grape  juice  about  one-half 
cupful  of  sugar  may  be  used.  The  sugar  and 
water  should  be  brought  to  a  boil,  the  grape  juice 
added,  and  the  sauce  immediately  set  aside  to  cool. 

Brandy  Sauce 
}  cup  butter  2  tablespoons  brandy 

I  cup  sugar  J  cup  milk  or  cream 

Yolks  of  two  eggs  Whites  of  2  eggs 

Warm  the  butter  to  soften,  but  not  melt  it; 
add  the  sugar  gradually,  and  rub  the  two  together; 
add  the  beaten  yolks  and,  when  mixed,  the 
brandy  and  the  milk  or  cream.  Heat  the  sauce 
over  warm  water  in  a  cooker-pail  until  it  regis- 
ters i6o  degrees  Fahrenheit,  stirring  it  con- 
stantly.    Cover  it,  and  set  the  pail  into  a  cooker 


MISCELLANEOUS  RECIPES        187 

for  twenty  minutes.  When  it  is  nearly  ready, 
beat  the  whites  of  eggs  stiff  and  pour  the  hot 
sauce  over  them,  beating  it  until  it  is  smooth. 
Serve   immediately. 

Serves  six  or  eight  persons. 

Vanilla  Sauce 
2  tablespoons  butter  i  cup  boiling  water 

I  tablespoon  flour  }  cup  sugar 

I  teaspoon  vanilla 

Rub  together  the  butter  and  flour  in  a  sauce- 
pan, add  the  water  and  cook  until  it  thickens. 
Add  the  sugar,  and,  when  dissolved,  the  vanilla. 
Serve  hot. 

Nutmeg  Sauce 

Make  it  in  the  same  way  as  vanilla  sauce, 
substituting  brown  sugar  for  white,  and  using 
one-eighth  teaspoonful  of  grated  nutmeg  in 
place  of  the  vanilla. 

Buttered  Crumbs 
I  tablespoon  butter  J  teaspoon  salt 

I  cup  soft,  stale  breadcrumbs         Few  grains  pepper 

Use  bread  that  is  at  least  one  day  old,  and 
not  sufficiently  stale  to  be  hard.  Grate  the 
bread,  or  crumble  it  in  the  fingers  ;  or  cut  it 
into  one-inch  slices,  and  these  into  quarters, 
and  rub  two  quarters  together.  If  any  large 
pieces  break  off,  crumble  them  fine  with  the 
fingers.     If  bread  is  being  crumbled  for  scalloped 


i88      THE  FIRELESS  COOK  BOOK 

dishes,  it  should  be  carefully  done;  if  for  stuff- 
ing, bread  puddings,  and  such  uses  where 
it  becomes  moistened  and  softened  it  may  be 
cut  into  very  thin  slices,  then  across  into  strips 
and  small  dice  one-eighth  inch  in  size.  Mix 
the  seasoning  with  the  crumbs,  then  add  them 
to  the  melted  butter.  When  first  mixed  a  few 
crumbs  absorb  all  of  the  butter,  but  if  lightly 
stirred  with  a  fork  for  several  minutes  they  will 
become  evenly  buttered.  If  richer  crumbs  are 
needed,  the  quantity  of  butter  may  be  doubled. 

Salted  Nuts 
I  pt.  water  i  cup  blanched  nuts 

J  cup  salt  I  teaspoon  butter 

Blanch  the  nuts  according  to  directions  given 
below.  Boil  them  in  the  salt  and  water  for 
eight  minutes,  drain  them  and  put  them  into 
a  roasting-pan  or  pie  plate  with  the  butter.  When 
warm,  stir  them  well  that  the  butter  may  coat 
each  nut.  Bake  them  in  a  moderate  oven  until 
they  are  a  very  light  brown,  stirring  them  fre- 
quently. When  they  are  done,  spread  them 
out  to  cool  and  allow  them  to  stand  until  crisp 
before  putting  them  into  a  covered  receptacle. 
If  peanuts  are  used,  take  raw  nuts. 
To  Blanch  Nuts 

Pour    boiling   water    on    to    shelled    nuts,    let 
ihem  stand  two  or  three  minutes,  drain  them 


MISCELLANEOUS  RECIPES         189 

and    pour   cold   water   over   them.     Press   them 
from  their  skins. 

To  Shell  Italian  Chestnuts 
Cut  a  slit  in  each  nut  with  a  sharp  knife;  put 
them  into  a  frying  or  roasting  pan  with  one 
teaspoonful  of  butter  for  each  pint  of  nuts.  Shake 
them  over  moderate  heat  until  the  butter  is 
melted,  and  put  them  into  a  moderate  oven  for 
five  minutes;  or  continue  to  shake  them  over  the 
fire  for  that  length  of  time.  This  loosens  the 
shell  so  that  it  may  be  removed  with  a  knife. 

To  Sterilize  Jars  or  Cans 
Wash   cans,   jars   or   bottles   and   their  covers 
and  put  them  into  a  large  pan  of  cold  or  tepid 
water,  which   is   deep   enough   to   fill   and   cover 
them. 

Bring  the  water  to  a  boil  over  moderate  heat, 
unless  a  rack  in  the  pan  prevents  contact  of  the 
glassware  with  the  bottom  of  the  pan,  in  which 
case  a  hot  fire  may  be  used.  Let  them  boil 
for  five  minutes  or  more,  and  remove  them,  one 
by  one,  as  they  are  to  be  filled.  A  clean  stick 
or  long  wooden  spoon-handle  thrust  into  them 
may  be  used  to  take  them  out.  Rubbers  for 
cans  should  not  be  sterilized,  as  the  heat  will 
injure  them.  Corks  may  be  dipped  into  boil- 
ing water  or  allowed  to  remain  in  it  for  a 
minute;    but    unless    very    stiff   and     shrunken. 


190      THE  FIRELESS  COOK  BOOK 

they  will  swell  too  much  to  fit  the  bottles  if  left 
long  in  the  water. 

Boiled  Dressing 

I  teaspoon  salt  i  teaspoon  sugar 

J  teaspoon  mustard  i  egg 

Cayenne  J  cup  milk 

2^  teaspoons  butter  J  cup  vinegar 

Mix  the  dry  ingredients,  add  the  beaten  egg 
and  milk;  heat  them  over  a  cooker-pail  of  warm 
water  until  i6o  degrees  Fahrenheit,  stirring  it 
constantly.  Put  it  into  a  cooker  for  twenty 
minutes.  Add  the  vinegar  when  it  is  cold,  unless 
it  is  to  be  used  for  cole-slaw,  in  which  case  the 
hot  vinegar  is  added  at  once  and  the  dressing 
poured  over  the  cut  cabbage. 

Soft-Cooked  Eggs,  No.  i 
Into  a  cooker-pail  put  as  many  eggs  as  are 
to  be  cooked.  Pour  over  them  one  pint  of 
boiling  water  for  one  egg  and  one  cup  extra 
for  each  additional  egg.  Without  heating  it 
further,  put  the  pail  into  the  cooker  for  ten 
minutes.  Remove  them  promptly  at  the  end 
of  that  time  and  place  them  in  a  folded  napkin 
to  keep  warm. 

Soft-Cooked  Eggs,  No.  2 
Put  the  eggs  and  cold  water  to  more  than  cover 
them  into   a  cooker-pail.      Heat  them  over  the 
fire  until  165  degrees  Fahrenheit,  then  put  them 


MISCELLANEOUS  RECIPES        191 

into  a  cooker  for  ten  minutes.  Remove  them 
immediately  and  serve  them  in  a  folded  napkin. 
Hard-Cooked  Eggs 
Put  the  eggs  and  enough  cold  water  to  more 
than  cover  them  into  a  cooker-pail.  Heat  them  till 
simmering,  then  put  them  into  a  cooker  for  twenty 
or  thirty  minutes,  depending  upon  their  size. 

Chocolate 

2  squares  chocolate  i  cup  hot  water 

J  cup  sugar  3  cups  hot  milk 

J  teaspoon  vanilla 

Melt  the  chocolate  in  a  pan  to  fit  over  a  cooker- 
pail  of  boiling  water;  add  the  salt  and  sugar  and, 
when  mixed,  the  water.  Remove  the  pan  from 
the  pail  and  let  the  chocolate  cook  directly  on 
the  stove  until  it  has  thickened,  add  the  milk, 
gradually,  and  when  scalding  hot,  but  not  boiling, 
put  the  pan  back  into  the  cooker-pail  of  boiling 
water.  Set  all  in  a  cooker  and  leave  it  until  it  is 
to  be  served.  Just  before  serving  beat  it  well 
with  an  egg-beater  and  add  the  vanilla. 
It  will  keep  hot  without  injury  for  a  number  of 
hours  and  makes  a  good  drink  for  a  late  evening 
supper.  It  can  be  prepared  before  going  out  and 
on  returning  from  concert,  theatre,  or  other 
entertainment,  will  be  found  ready  to  serve.  A 
tablespoonful  or  two  of  cream  improves  it. 

Serves  four  or  five  persons. 


192      THE  FIRELESS  COOK  BOOK 

Cocoa 

I J  tablespoons  cocoa  2  cups  boiling  water 

2  tablespoons  sugar  2  cups  hot  milk 

Few  grains  salt 

Mix  the  cocoa,  sugar  and  salt.  Mix  it  to  a 
paste  with  boiling  water,  add  to  the  remain- 
ing water,  and  let  it  boil  one  minute.  Add 
the  scalding  milk  and  beat  it  well  with  an 
egg-beater  and  serve  it;  or  put  it  into  a  cooker 
to  keep  warm  until  it  is  to  be  used.  It  will 
keep  for  several  hours  and  should  be  beaten 
upon  removal.  Reception  cocoa  is  generally 
made  with  double  the  quantity  of  cocoa  and  is 
served  with  a  spoonful  of  whipped  cream  laid 
on  top. 

Serves  four  or  five  persons.  For  reception 
serves  eight   persons. 

Cocoa  Shells 
I J  cups  shells  3  cups  milk 

3  cups  water  Sugar  to  taste 

Bring  the  shells  and  water  to  a  boil,  put  them 
into  a  cooker  for  eight  hours  or  more.  Add  the 
hot  milk,  strain  the  liquid  off,  pressing  the  shells 
with  a  spoon  to  squeeze  it  out.  Add  the  sugar 
and  heat  all  until  boiling.  By  adding  one-third 
of  a  cup  of  cocoa  nibs  a  more  satisfactory  drink 
is  obtained.     This  recipe  makes  one  quart. 

Serves  four  or  five  persons. 


MISCELLANEOUS  RECIPES         193 

Coffee 
J  cup  coffee  Cold  water 

J  egg  I  qt.  boiling  water 

Mix  the  coffee,  egg  and  washed  shell  with 
enough  water  to  moisten  it,  in  a  cooker-pail  or 
pan.  Add  the  boiling  water  and  let  it  just  come 
to  a  boil.  Put  the  pail  or  pan  into  a  large  pail 
of  boiling  water  and  set  it  in  a  cooker  for  one  hour 
or  more.  If  a  larger  quantity  of  coffee  is  made 
and  it  will  nearly  fill  the  cooker-pail,  the  outside 
pail  of  water  may  be  omitted. 

Cereal  Coffee 

}  cup  cereal  coffee  ij  qts.  water 

Put  the  coffee  into  a  cheese-cloth  bag  and  drop 
it  into  cold  water.  Bring  it  to  a  boil  and  put  it 
into  a  cooker  for  five  hours  or  more.  It  is  best 
cooked  over  night  and  is  a  different  thing  from 
ordinary  cereal  coffee  prepared  by  boiling.  All 
brands  of  cereal  coffee  may  be  treated  in  this  way. 
Serve,  if  possible,  with  cream. 
Croustades 

Cut  stale  bread  into  slices  one  and  one-half 
or  two  inches  thick.  Cut  off  the  crusts,  making 
rectangular  blocks  of  the  bread,  or  cutting  it  with 
a  large  biscuit  cutter,  into  rounds.  With  a  fork, 
carefully  scoop  out  the  centres,  leaving  cases 
with  walls  about  one-fourth  of  an  inch  thick. 
Brush  them  lightly  with  melted  butter  and  brown 


194      THE  FIRELESS  COOK  BOOK 

them  in  a  moderate  oven.  Creamed  oysters, 
lobster,  fish  or  meat  and  some  vegetables  are 
served  in  croustades. 

Farina  Balls 

J  cup  farina  Dash  of  cayenne 

2  cups  milk  5  drops  of  lemon  juice 

i  teaspoon  salt  Yolk  of  one  egg 

Cook  the  milk  and  farina  in  a  cooker  for  two 
hours  or  more,  over  boiling  water,  until  all  the 
liquid  has  been  absorbed,  then  add  the  other 
ingredients  while  still  over  the  water,  and  when 
well  mixed  remove  it  and  spread  it  on  a  dish  to 
cool.  When  cold,  roll  it  into  balls  one  inch  in 
diameter,  roll  them  in  sifted  crumbs,  then  in  egg 
to  which  one  tablespoon  of  water  has  been  added 
and  slightly  beaten,  and  again  in  crumbs,  and  fry 
them  in  hot,  deep  fat  until  a  golden  brown.  Drain 
them  on  soft  brown  paper  laid  on  a  plate  in  the 
open  door  of  an  oven.  Any  cold  cereals  may 
be  used  in  this  way. 


XXI 
RECIPES  FOR  THE  SICK 

Flaxseed  Lemonade 
2  tablespoons  whole  flax-  J  cup  lemon  juice 

seed  i  cup  sugar 

I  qt.  boiling  water  A  little  grated  lemon  rind 

Pick  over  and  wash  the  flaxseed  in  a  strainer, 
put  it  into  a  cooker-pail  and  add  the  boiling  water. 
When  it  boils  put  it  into  a  cooker  for  from  two 
to  two  and  one-half  hours.  Strain  it  and  add  the 
sugar  and  lemon. 

Farina  Gruel 

1  tablespoon  farina  I  cup  milk 

2  cups  boiling  water  I  egg 

I  tablespoon  cold  water  f  teaspoon  salt 

Mix  the  farina  and  cold  water,  add  them  to 
the  boiling,  salted  water  and  when  boiling  set 
it  in  the  cooker,  over  boiling  water,  for  one 
and  one-half  hours.  Then  scald  the  milk  in 
a  double  boiler  and  add  it  and  the  beaten 
^gg  ^o  the  cooked  farina.  The  egg  may  be 
omitted,  in  which  case  only  one  cup  of  water 
should  be  used. 

195 


196     THE  FIRELESS  COOK  BOOK 

Imperial  Granum 
I  tablespoon  Imperial  Granum      J  cup  boiling  water 
I  tablespoon  cold  water  J  teaspoon  salt 

i  cup  milk 

Mix  the  Imperial  Granum  with  the  cold  water, 
add  it  to  the  boiling  water.  Add  the  salt  and 
milk  and  cook  it  in  a  small  cooker-pail  or  pan 
over  the  fire  until  it  boils,  stirring  occasionally. 
Then  put  it  into  a  pail  of  water  and  set  it  in  a 
cooker  for  one  hour  or  more.  If  preferred,  more 
milk  may  be  added. 

Cracker  Gruel 
I  tablespoon    plain    cracker       i  cup  milk 
crumbs  J  teaspoon  salt 

Scald  the  milk  in  a  small  double  cooker-pail, 
with  boiling  water  in  the  under  pail.  Add  the 
cracker,  and  put  it  into  a  cooker  for  one  hour  or 
more.  Add  the  salt  just  before  serving.  It  is 
often  convenient  to  keep  such  gruels  hot  for  use 
in  the  night,  being  improved  rather  than  harmed 
by  the  long  cooking.  Care  must  then  be  taken 
that  they  are  hot,  not  merely  warm.  Milk  is 
considered  scalding  hot  when  a  thick  skin  forms 
on  the  top  and  bubbles  appear  next  the  pan,  or 
when  it  registers  i8o  degrees  Fahrenheit. 

Oatmeal  Gruel 
i  cup  rolled  oats  I  teaspoon  salt 

3  cups  boiling  water  Milk  to  taste 


RECIPES  FOR  THE  SICK  197 

Put  the  oatmeal,  salt  and  water  into  a  cooker- 
pan,  boil  it  five  minutes  and  set  it  in  a  cooker 
for  eight  or  ten  hours  over  a  cooker-pail  of  boiling 
water.  Rub  it  through  a  strainer,  dilute  it 
with  hot  milk  and  pour  it  again  through  a  strainer. 

Barley  Flour  Gruel 

1  cup  water  3  tablespoons  cold  water 
3  tablespoons  barley  flour  J  cup  milk 

i  teaspoon  salt 

Mix  the  barley  and  cold  water  to  a  paste,  add 
the  boiling  water  and  salt,  bring  it  to  a  boil  and 
cook  it  over  boiling  water  for  one  hour  or  more 
in  a  cooker.  Strain  it,  dilute  it  with  the  milk  and 
heat  it  over  hot  water. 

Indian  Gruel 

2  tablespoons  meal  2  tablespoons  cold  water 
I  tablespoon  flour                       3  cups  boiling  water 

i  teaspoon  salt  Milk  or  cream 

Mix  the  flour  and  meal,  add  the  cold  water  and 
add  this  mixture  to  the  boiling,  salted  water. 
Boil  it  and  let  it  cook  over  boiling  water  in  a 
cooker  for  ten  hours;  strain  it,  add  the  milk  or 
cream,  heat  it  over  hot  water  and  serve  it.  Or 
less  water  may  be  used  for  the  long  cooking  and 
more  milk  or  cream  be  added  before  serving. 

Arrowroot  Gruel 

1  cup  boiling  water  i  tablespoon  cold  water 

2  teaspoons  Bermuda  arrow-    J  teaspoon  salt 

root 


198       THE  FIRELESS  COOK  BOOK 

Mix  the  arrowroot  and  cold  water,  add  them 
to  the  boiling,  salted  water,  let  the  mixture  boil 
and  cook  it  over  boiling  water  in  a  cooker  for  one 
hour  or  more. 

Pasteurized  Milk 
There  is  a  certain  degree  of  heat  which,  if 
maintained  for  a  sufficient  period  of  time,  will 
destroy  disease  germs  and  certain  other  harmful 
germs  which  tend  to  spoil  milk,  while  at  the 
same  time  it  is  not  high  enough  to  cause  the  deli- 
cate flavour  of  raw  milk  to  disappear.  Bringing 
milk  to  this  exact  condition  is  called  *'  pasteurizing" 
it.  Into  feeding  bottles  put  the  amount  of  milk 
that  is  to  be  used  at  one  time.  Plug  them  with 
sterilized  (baked)  cotton.  Stand  them  on  a 
rack  in  a  cooker-pail,  surrounded,  to  the  depth  of 
the  milk,  with  warm  water.  Gradually  raise 
the  temperature  till  the  milk  in  the  bottles  registers 
150  degrees  Fahrenheit.  Cover  the  pail,  and 
set  it  in  a  cooker  for  from  twenty  minutes  to 
half  an  hour  or  more.  Remove  the  bottles,  cool 
quickly  and  keep  the  milk  in  a  cold  place,  but  not 
freezing,  till  needed.  Do  not  remove  the  milk 
from  the  bottles  if  it  is  used  for  feeding  infants. 
If  used  for  adults  do  not  remove  it  until  it  is  to 
be  used.  Pasteurized  milk  will  keep  for  a  long 
time  without  souring,  but  is  dangerous  unless 
continuously  kept  very  cold.     Milk  "to  be  kept 


RECIPES  FOR  THE  SICK  199 

hot  in  a  cooker  for  use  in  the  night,  should  be  put 
in  while  scalding  hot,  not  merely  pasteurized, 
since  "any  device  for  keeping  milk  [merely] 
warm  should  never  be  used."  * 

Rice  and  Milk 

I  cup  rice  ij  cups  milk 

}  teaspoon  salt 

Bring  the  ingredients  to  a  boil  in  a  cooker- 
pan,  set  it  over  boiling  water  and  put  it  into  a 
cooker  for  one  hour  or  more. 

Peptonized  Beef  Broth 

i  lb.  lean  beef  i  cup  water 

J  tube  Fairchild's  peptogenic  powder 

Remove  all  fat  from  the  meat,  chop  it  fine  and 
heat  it  with  the  water  until  it  boils,  stirring  it 
constantly.  Drain  off  the  liquid  and  grind  the 
meat  to  a  paste  with  a  mortar  and  pestle.  Put 
it,  with  the  liquid  and  Fairchild's  powder,  or  its 
equivalent,  into  a  sterilized  glass  can,  close  it 
and  shake  all  together  vigorously  till  it  is  well 
mixed.  Stand  the  jar  with  the  cover  laid  on  it, 
but  not  fastened  securely,  on  a  low  rack  in  a 
cooker-pail  of  warm  water.  Place  it  over  moder- 
ate heat  until  the  water  is  115  degrees  Fahrenheit. 
Cover  it  and  put  it  into  a  cooker  for  three  hours. 
Warm  the  cooker-nest,  previously,  with  a  pail  of 

♦"  Bacteria  in  Milk,"  by  L.  A.  Rogers.     Yearbook  of  the  Department  of 
Agriculture,  1907,  p.  194. 


200      THE  FIRELESS  COOK  BOOK 

boiling  water  set  into  it  for  half  "an  hour.  Take 
out  the  broth,  put  it  into  a  saucepan  and  quickly 
bring  it  to  a  boil.  If  it  is  for  a  very  sick  patient 
it  should  be  strained.  Keep  it  cold  unless  it  is 
used  immediately.  Add  one-fourth  teaspoonful 
of  salt  before  serving  it. 

Peptonized  Milk 

i  pt.  fresh  milk  J  cup  water 

i  tube  Fairchild's  peptogenic  powder 

Put  the  powder  with  the  water,  which  has  been 
boiled  and  cooled,  into  a  sterilised  pint  glass  can, 
and  shake  them  until  the  powder  is  dissolved. 
Add  the  milk  and  shake  it  slightly  again.  Put 
the  can  into  a  cooker-pail  of  warm  water  and  heat 
it  over  a  moderate  fire  until  the  water  is  115 
degrees  Fahrenheit.  Set  it  into  a  previously 
warmed  cooker  for  from  ten  to  thirty  minutes. 
If  it  remains  too  long  it  will  develop  an  unpleasant 
flavour.  When  done,  remove  it  to  a  saucepan 
and  bring  it  quickly  to  a  boil.  Keep  it  in  a  cold 
place  if  it  is  not  used  immediately. 

Apple  W^ater 

I  large  sour  apple  2  teaspoons  sugar 

I  cup  boiling  water 

Wash  the  apple  thoroughly;  cut  it  into  pieces, 
removing  the  core  but  not  the  skin.  Bring  it 
to  a  boil  in  the  water;  cook  it  over  boiling 
water  in  a  cooker  for  two  hours  or  more.     Strain 


RECIPES  FOR  THE  SICK  201 

It  through    a  wire  strainer   and    add   the   sugar. 
Serve  it  cold. 

Barley  Water 
3  tablespoons  barley  Salt 

2  cups  cold  water  Lemon  juice 

Sugar 

Pick  over  the  barley  and  soak  it  over  night 
or  for  several  hours.  Bring  it  to  a  boil  and  put 
it  into  a  cooker  for  eight  hours.  Strain  it,  add 
salt,  sugar  and  lemon  juice  to  taste.     Serve  it  hot. 


XXII 

RECIPES     FOR     COOKING     IN     LARGE 
QUANTITIES 

FIRELESS  cookers  are  specially  adapted  to 
use  on  a  large  scale,  as  it  is  in  cases  where 
cooking  is  done  on  a  business  basis  that  economy 
in  fuel,  range  space,  and  labour  form  such  an 
important  factor,  and  because  there  some  intelli- 
gent person  will  generally  oversee  the  work  of 
the  ignorant  and  careless.  In  their  present 
form  they  are  not,  perhaps,  adapted  to  very 
large  institutions,  where  many  hundreds  of 
persons  are  fed,  since  there  is  a  limit  to  the 
size  of  utensils  which  can  be  lifted  in  and 
out  of  the  insulating  box.  But  for  small 
institutions,  hotels,  boarding-houses,  restaurants, 
and  lunch  rooms  the  fireless  cooker  will,  inevit- 
ably, become  indispensable  as  soon  as  it  is 
understood. 

The  United  States  Army  has  used  the  fireless 
cooker  and,  owing  partly  to  its  demand,  some 
of  the  manufacturers  of  commercial  cookers  make 
them   in   sizes   appropriate   for   use   on    a   large 


COOKING  LARGE  QUANTITIES   203 

scale.  For  those  who  wish  to  try  them  without 
an  initial  outlay  of  much  money  the  home-made 
cooker  will  be  found  in  every  way  satisfactory. 
As  an  encouragement  to  those  who  wish  to  use 
them  for  such  purposes,  it  may  be  said  that 
there  is  less  chance  of  failure  in  cooking  large 
quantities  of  food  than  with  small. 

In  the  main,  the  directions  for  making  and 
using  cookers  are  the  same  no  matter  what  the 
size,  but  a  few  points  may  be  suggested  as  more 
necessary  for  large  than  small  cookers. 

In  many  kitchens  there  will  be  no  space  near 
the  range  for  a  cooker  or  a  number  of  cookers, 
and  it  will  be  a  matter  of  necessity  to  have  one 
which  can  easily  be  moved.  Instead  of  ordinary 
castors,  use,  for  these,  such  small  iron  wheels 
as  are  put  on  hand  trucks.  They  will  be  found 
to  run  more  easily  and  to  injure  a  floor  much 
less.  Select  a  box  which  will  fit  under  a  table, 
when  loaded,  and  then  it  will  not  seem  to  make 
the  kitchen  any  fuller  than  before.  Fit  it  with 
two  strong  handles,  preferably  on  the  front  of  the 
box,  so  that  it  may  be  guided  when  pulled  out 
from  under  the  table. 

The  portable  insulating  pail  may  be  found 
useful  for  transporting  hot  food  from  a  cen- 
tral kitchen  to  outlying  dining-rooms,  as  is  so 
often  done  in  large  institutions,  aluminum  utensils 


204      THE  FIRELESS  COOK  BOOK 

and  the  lightest  packing  material  that  is  prac- 
ticable being  advisable  for  these. 

The  temperature  maintained  by  a  large  mass 
of  food  in  a  well-made  box,  will  result  in  more 
rapid  cooking  than  with  small  quantities,  and 
this  must  be  taken  into  account  with  foods, 
such  as  potatoes,  which  are  easily  overcooked. 

There  is  always  a  difficulty  in  stating  the 
number  of  persons  that  may  be  served  by  any 
recipe,  since  the  amount  served  to  each  varies 
to  such  an  extent  with  circumstances.  The 
number  indicated  in  this  book  is  a  mean 
between  the  small  table  d'hote  and  the  large 
a  la  carte  portions,  and  is  based  upon  the 
amount  served  at  an  ordinary  family  table. 
Three-quarters  of  a  cupful  is  allowed  for  each 
portion  of  soup. 

Rolled  Oats 
7J  qts.  water  4  tablespoons  salt 

3  qts.  rolled  oats 

Boil  the  water,  add  the  salt  and  sprinkle  in  the 
oats  gradually.  When  boiling  put  it  into  a  cooker 
for  two  hours  or  more.  It  is  improved  by 
twelve  hours'  cooking. 

Serves  forty  or  fifty  persons. 

Cornmeal  Mush 
8  qts.  water  2^  tablespoons  salt 

7  cups  cornmeal 


COOKING  LARGE  QUANTITIES     205 

Mix  the  meal  with  one  quart  of  the  water, 
bring  the  remainder  to  a  boil,  add  the  salt 
and  stir  in  the  meal  paste.  Let  it  boil  four 
minutes  and  put  it  into  the  cooker  for  five  hours 
or  more. 

Serves  thirty-five  or  forty  persons. 

Hominy  Grits 
7jqts.  water  3  tablespoons  salt 

I J  qts.  hominy  grits 

Add  the  hominy  to  the  boiling,  salted  water; 
let  it  boil  for  ten  minutes  and  put  it  into  the 
cooker  for  eight  hours  or  more. 

Serves  forty  or  fifty  persons. 

Samp 

1  qt.  samp  3  tablespoons  salt 

2  qts.  cold  water  6  qts.  boiling  water 

Soak  the  samp  in  the  cold  water  for  eight  hours 
or  more.  Add  it  to  the  boiling  water  and  salt, 
let  it  boil  uncovered  for  one  hour  and  put  it 
into  a  cooker  for  six  hours  or  more.  A  little 
butter  added  before  serving  improves  it,  if  it  is 
used  as  a  vegetable. 

Serves  forty  or  fifty  persons. 

Cracked  Wheat 
5  cups  wheat  zj  tablespoons  salt 

2i  qts.  cold  water  5  qts.  boiling  water 

Soak  the  cracked  wheat  in  the  cold  water  for 
\iine  hours  or  more.     Add  it  to  the  boiling  water 


2o6       THE  FIRELESS  COOK  BOOK 

and  salt,  let  it  boil  for  ten  minutes  and  put  it 
into  a  cooker  for  at  least  nine  hours;  reheat 
it  to  the  boiling  point  and  cook  it  again  for 
nine  hours  or  more. 

Serves  forty  or  fifty  persons. 

Steel-cut  Oatmeal 
5  cups  oats  2}  tablespoons  salt 

ij  qts.  cold  water  5  qts.  boiling  water 

Cook  it  in  the  same  manner  as  cracked  wheat. 
Serves  forty  or  fifty  persons. 

Petty ohn's  Breakfast  Food 
7 J  qts.  water  4  tablespoons  salt 

3  qts.  Pettijohn's  Breakfast  food 

Cook  it  as  directed  on  page  56. 
Serves  forty  or  fifty  persons. 

Cream  of  Wheat 
8^  qts.  water  3  tablespoons  salt 

5  cups  cream  of  wheat 

Cook  it  as  directed  on  page  56. 
•  Serves  forty  or  fifty  persons. 

Wheatlet 
Cook  it  in  the  same  way  as  cream  of  wheat. 

Farina 
Cook  it  in  the  same  way  as  cream  of  wheat. 

Rice 

3  to  5  qts.  water  J  cup  salt 

I J  qts.  rice 


COOKING  LARGE  QUANTITIES    207 

Wash  the  rice,  add  it  to  the  boiling  salted 
water;  let  it  boil  and  put  it  into  a  cooker  for 
one  hour. 

Serves  forty  or  fifty  persons. 

Brown  Stock 

10  lbs.  meat  and  bone  i  tablespoon  sweet  marjoram 

10  qts.  water  3  tablespoons  chopped  parsley 

ij  teaspoons  peppercorns  2  cups  carrot 

I  teaspoon  cloves  2  cups  turnip 

3  bay  leaves  2  cups  celery 
I  tablespoon  chopped  thyme       i  cup  onion 
J  cup  salt 

Make  it  as  directed  on  page  60. 
Serves  forty-five  or  fifty  persons. 

White  Stock 

10  lbs.  knuckle  of  veal  2  teaspoons  peppercorns 

10  qts.  water  J  cup  onion 

J  cup  salt  2  cups  celery,  or 

I  tablespoon  celery  seed 

Make  it  as  directed  on  page  62. 
Serves  forty-five  or  fifty  persons. 

Mutton  Broth 

15  lbs  neck  of  mutton  i  teaspoon  pepper 

10  qts.  cold  water  i  cup  rice,  or 

I  cup  salt  I  cup  barley 

Make  it  as  directed  on  page  63. 
Serves  forty-five  or  fifty  persons. 


2o8      THE  FIRELESS  COOK  BOOK 


Mock  Turtle  Soup 

5  lambs'  livers  i  teaspoon  cloves 


5  calves'  hearts 
5  knuckles  of  veal 
10  qts.  water 
2  cups  onions 
2  cups  turnip 
2  cups  celery 


ij  tablespoons  peppercorns 

J  cup  salt 

5  bay  leaves 

i}  doz.  yolks  of  hard-cooked 

eggs 
2j  lemons 
Madeira  wine 


Make  it  as  directed  on  page  66. 
Serves  forty-five  or  fifty  persons. 


Creole  Soup 
6  qts.  brown  stock  2  cups  flour 

3  qts.  tomatoes 
I  cup   chopped   green   sweet 

pepper 
}  cup  chopped  onion 
li  cups  butter 


I J  tablespoons  salt 
J  teaspoon  cayenne 
J  cup  grated  horseradish 
2  tablespoons  vinegar 
li^  cups  macaroni  rings 


Make  it  as  directed  on  page  69. 
Serves  forty  or  forty-five  persons. 


Cream  of  Celery  Soup 

3  qts.  white  stock  i  cup  flour 

4J  qts.  celery,  cut  small 

I J  qts.  water 

1}  cups  sliced  onion 

}  cup  butter 


3  qts.  hot  milk 
li  qts.  hot  cream 
2  tablespoons  salt 
f  teaspoon  pepper 


Make  it  as  directed  on  page  68. 
Serves  forty-five  or  fifty  persons. 


COOKING  LARGE  QUANTITIES     209 

Asparagus  Soup 

5  qts.  white  stock,  or  i}  cups  butter 

5  qts.  water  in  which  aspara-     if  cups  flour 

gus  has  cooked  3^  qts.  hot  milk 

7  cans  asparagus,  or  i  tablespoon  salt 

7  pts.  of  cooked  asparagus         f  teaspoon  white  pepper 
I  large  onion 

Make  it  as  directed  on  page  68. 
Serves  forty-five  or  fifty  persons. 

Macaroni  Soup 
10  qts.  brown  stock  2J  cups  macaroni  rings 

Make  it  as  directed  on  page  70. 
Serves  forty-five  or  fifty  persons. 

Vegetable  Soup  with  Stock 
10  qts.  brown  stock  2J  cups  cabbage 

ij  cups  turnip  ij  cups  onion 

2^  cups  carrot  i  tablespoon  salt 

2J  cups  celery  |  cup  rice  or  barley 

Make  it  as  directed  on  page  67. 
Serves  forty-five  or  fifty  persons. 

Ox  Tail  Soup 

6  ox  tails  li  cups  Madeira  wine 

9  qts.  brown  stock  2  tablespoons  Worcestershire 

2  teaspoons  salt  sauce 

J  teaspoon  cayenne  2  tablespoons  lemon  juice 

i  cup  butter  Flour 

Make  it  as  directed  on  page  70. 
Serves  forty  or   forty-five   persons. 


210      THE  FIRELESS  COOK  BOOK 

Julienne  Soup 
10  qts.  brown  stock  ij  cups  peas 

2 J  cups  carrot  ij  cups  string  beans 

2j  cups  turnip  i  teaspoon  salt 

Make  it  as  directed  on  page  70. 

Serves  forty-five  or  fifty  persons. 

Tomato  Soup  with  Stock 
5  qts.  brown  stock  ij  cups  butter 

5  cans  or  5  qts.  tomatoes  i§  cups  flour 

I  cup  chopped  onion  2^  tablespoons  salt 

Make  it  as  directed  on  page  69. 
Serves  forty-five  to  fifty  persons. 

Vegetable  Soup  without  Stock 
2  cups  carrots  3  qts.  tomatoes 

2  cups  turnips  i  cup  butter 

3  cups  celery  J  cup  chopped  parsley 
3  cups  onion  J  cup  salt 

2  qts.  potatoes  ij  teaspoons  pepper 

6  qts.  water 

Make  it  as  directed  on  page  71. 
Serves  forty-five  or  fifty  persons. 

Bean  Soup 
5  pt8.  beans  i  cup  chopped  celery 

10  qts.  water  or  stock  §  cup  Chili  sauce 

1  cup  chopped  onion  §  cup  butter 

2i    lbs.    lean,    raw    beef,   if      §  cup  flour 
stock  is  not  used  i  cup  salt 

I J  teaspoons  pepper 

Make  it  as  directed  on  page  72. 
Serves  fifty  or  fifty-five  persons. 


COOKING  LARGE  QUANTITIES    211 


Black  Bean  Soup 
2J  qts.  black  beans  f  teaspoon  pepper 

10  qts.  water 
I  cup  chopped  onion 
I  cup  chopped  celery,  or 
I J  teaspoons  celery  salt 
J  cup  salt 

5  lemons 

Make  it  as  directed  on  page  72. 
Serves  fifty  or  fifty-five  persons. 


i^  teaspoons  mustard 

i  teaspoon  cayenne 

I  cup  butter 

^  cup  flour 

10  hard-cooked  eggs 


Tomato  Soup 

7  cans  or  quarts  of  tomatoes  2  large  onions 

3J  qts.  water  J  cup  salt 

1  tablespoon  peppercorns  i  teaspoon  soda 
4  large  bay  leaves  J  cup  sugar 

2  teaspoons  cloves  J  cup  butter 

ij  cups  flour 

Make  it  as  directed  on  page  73. 
Serves  forty-five  or  fifty  persons. 


Potato  Soup 

24  medium-sized  potatoes  i  cup  flour 

4  qts.  milk 

4  qts.  water 

f  cup  chopped  onion 

2  cups  butter 

i  cup  chopped  parsley 

Make  it  at  directed  on  page  75. 
Serves  forty-five  or  fifty  persons. 


i  cup  salt 

2  teaspoons  celery  salt 
I  teaspoon  pepper 
i  teaspoon  cayenne 


212      THE  FIRELESS  COOK  BOOK 

Puree  of  Lima  Beans 
5  cups  dried  lima  beans  5  cups  cream  or  milk 

7  J  qts.  water  ij  cups  butter 

i  cup  chopped  onion  §  cup  flour 

f  cup  chopped  turnip  J  cup  salt 

I J  teaspoons  pepper 
Make  it  as  directed  on  page  73. 
Serves  forty- five  or  fifty  persons. 

Baked  Bean  Soup 

3  qts.  cold,  baked  beans  i  cup  butter 

6  qts.  water  J  cup  flour 

J  cup  chopped  onion  J  cup  Chili  sauce 

I  cup  chopped  celery  4  teaspoons  salt 

I J  qts.  tomatoes  J  teaspoon  peppei 

Make  it  as  directed  on  page  74. 
Serves  forty-five  or  fifty  persons. 

Green  Pea  Soup 
8  cans  marrowfat  peas,  or         J  cup  chopped  onion 

4  qts.  shelled  peas  i  cup  butter 

5  tablespoons  sugar  i  cup  flour 

4  qts.  water  3  tablespoons  salt 

4  qts.  milk  ij  teaspoons  pepper 

Make  it  as  directed  on  page  74. 
Serves  forty-five  or  fifty  persons. 

Split-Pea  Soup 
2  qts.  split  peas  8  qts.  water 

8  lbs.  soup  bones,  beef  J  cup  salt 

I  teaspoon  pepper 
Make  it  as  directed  on  page  77. 
Serves  fifty  persons 


COOKING  LARGE  QUANTITIES    213 

Fish  Chowder 
12  lbs.    cod    or    other    firm,       3  qts.  scalded  milk 

white  fish  J  lb.  fat  salt  pork 

3  qts.  potatoes,  in  J-inch  dice     3  tablespoons  salt 
f  cup  sliced  onion  J  teaspoon  white  pepper 

J  cup  butter  2  cups  oyster  crackers 

Make  it  as  directed  on  page  75. 
Serves  forty-five  or  fifty  persons. 

Connecticut  Chowder 

Make  this  as  directed  for  fish  chowder,  sub- 
stituting two  quarts  of  stewed  fresh  or  canned 
tomatoes  for  the  milk,  which  may  be  added  to 
the  chowder  before  putting  it  into  the  cooker. 

Serves  forty-five  or  fifty  persons. 

Creamed  Salt  Codfish 
6  lbs.  codfish  2  doz.  eggs 

12  qts.  water  3  cups  milk 

I J  cups  butter  f  teaspoon  pepper 

Cook  it  as  directed  for  Creamed  Salt  Codfish, 
No.  2  on  page  84. 

Serves  forty  or  fifty  persons. 

Codfish  Balls 
2  qts.    raw,   salt   codfish,  About  12  qts.  cold  water 

in  small  pieces  "  8  eggs 

4  qts.    potatoes,    in    l-inch     J  cup  butter 

pieces  i  teaspoon  pepper 

Cook  it  as  directed  on  page  85. 
Serves  forty  or   fifty   persons. 


214      THE  FIRELESS  COOK  BOOK 

Pot  Roast 
12  lbs.   beef  from  round   or    J  teaspoon  pepper 

rump  I  cup  carrot 

I J  oz.     beef    drippings  i  cup  turnip 

(3  tablespoons)  i  cup  onion 

Flour  I  cup  celery 

I  tablespoon  salt  4  bay  leaves 

3  qts.  water 

Have  the  butcher  bone  and  roll  the  meat, 
if  it  is  from  the  rump.  Wipe  it  with  a  damp 
cloth,  dredge  it  with  flour  and  brown  it  on  all 
sides  in  the  drippings.  Wash,  pare,  and  cut  the 
vegetables  into  pieces.  Put  all  the  ingredients 
with  the  hot,  browned  meat,  into  a  cooker-pail, 
add  the  water,  boiling  hot,  let  it  boil  for  thirty 
minutes  and  put  it  into  a  cooker  for  nine  hours 
or  more.  Before  serving  bring  the  meat  to  a 
boil,  remove  it,  put  it  in  a  warm  place,  and 
make  three  quarts  of  brown  sauce.  Strain  the 
liquor  in  the  pail  and  use  it  for  the  sauce.  If 
there  is  fat  on  the  top  of  the  liquor  remove  it 
and  use  it  in  making  the  sauce. 

Serves  fifty  persons. 

Brown  Sauce 
^  cup  butter  or  fat  2  teaspoons  salt 

J  cup  flour  i  teaspoon  pepper 

I  qt.  stock  or  water 

Make  it  as  directed  on  page  184. 
Serves  sixteen  or  twenty  persons. 


COOKING  LARGE  QUANTITIES    215 

Beef  a  la  Mode 

12  lbs.  round  of  beef  i  cup  sliced  onion 

i  lb.  fat  salt  pork  i  teaspoon  allspice 

Flour  i  teaspoon  grated  nutmeg 

3  tablespoons  salt  i  teaspoon  whole  clovc$ 

I  teaspoon  pepper  J  cup  rendered  beef  fat 
About  3  qts.  water 

Cook  it  as  directed  on  page  95,  except  that  there 
need  not  be  an  outer  pail  of  boiling  water. 
Serves   fifty   persons. 

Irish  Stew 
5  lbs  clear  meat  2^  cups  celery,  in  pieces 

li  qts.  potatoes,  in  dice  3  tablespoons  salt 

2  J  cups  turnips,  in  dice  i  teaspoon  pepper 

2J  cups  carrots,  sliced  2^  cups  flour 

I J  cups  onions,  sliced  J  cup  clear  fat 

4J  qts.  water 

Cook  it  as  directed  on  page  100. 
Serves  forty  or  fifty  persons. 

Beef  Stew  k  la  Mode 

10  lbs.  beef  brisket  i  teaspoon  pepper 

Flour  I  teaspoon  ground  allspice 

I  cup  rendered  fat  i  teaspoon  grated  nutmeg 

I J  cups  sliced  onion  I  teaspoon  whole  cloves 

J  cup  salt  I  lemon,  sliced 
Water  to  cover 

Buy  twenty-five  or  thirty  pounds  of  brisket 
to  get  ten  pounds  of  clear,  lean  meat.  Cook  it 
as  directed  on  page  97. 

Serves  forty  or  fifty  persons. 


2i6      THE  FIRELESS  COOK  BOOK 

Boiled  Dinner 
8  lbs.  lean,  salt  pork  5  heads  cabbage 

1  pk.  turnips  ij  pks.  potatoes 

J  pk.  beets  '  2  teaspoons  pepper 

I  qt.  carrots  Water  to  cover 

Cook  it  as  directed  on  page  96. 
Serves  forty  or  fifty  persons. 

Cannelon  of  Beef 
6  lbs.  lean  meat,  chopped  §  cup  clear  fat  or  butter 

Grated  rind  ij  lemons  f  teaspoon  nutmeg 

J  cup  chopped  parsley  3  tablespoons  salt 

1  doz.  eggs  f  teaspoon  pepper 

2  tablespoons  grated  onion  i  J  qts.  soft  breadcrumbs 

Cook  it  as  directed  on  page  loi. 
Serves  forty  or  fifty  persons. 

Okra  Stew 

6  lbs.  clear,  lean  mutton  3  qts.  tomatoes 

§  cup  clear  beef  fat  3  qts.  okra,  in  pieces 

I J  cups  flour  3  tablespoons  salt 

2  cups  sliced  onion  i  teaspoon  pepper 

3  qts.  water 

Cook  it  as  directed  on  page  ill. 
Serves  forty  or  fifty  persons. 

Creamy  Potatoes 
I  pk.  potatoes  J  cup  salt 

4  qts.  milk  i  tablespoon  pepper 

I J  cups  butter 

One   peck   of  potatoes   will    maKe   about   ten 
quarts    when    prepared    for    creamy    potatoes. 


COOKING  LARGE  QUANTITIES    217 

Melt  the  butter  in  the  cooker-pail,  add  the  milk, 
and,  while  it  is  heating,  slice  the  potatoes  which 
have  been  pared  and  soaked,  for  two  hours  or 
more,  in  cold  water.  As  each  quart  of  potatoes 
is  sliced  put  it  into  the  hot  milk.  The  potatoes 
will  thus  be  heated  to  boiling  point,  quart  by 
quart.  Add  the  seasoning.  When  boiling,  after 
the  last  quart  of  potatoes  has  been  added,  put  all 
into  the  cooker  for  one  hour  or  more. 
Serves  forty  or  fifty  persons. 

Veal  Loaf 

5  lbs.  minced  veal  2^  tablespoons  salt 

10  eggs  f  cup  chopped  parsley 

ij  cups  melted  butter  f  cup  chopped  onion 

5  cups  soft  breadcrumbs  J  lb.  fat  salt  pork 

}  teaspoon  pepper  2J  teaspoons  ground  sage 

.     Cook  it  as  directed  on  page  117. 
Serves   forty   or   fifty   persons. 

Macaroni  Italienne 

2  qts.  macaroni,  in  one-inch  32  cloves 

pieces  4  large  bay  leaves 

4  qts.    stewed    and    strained  3  tablespoons  salt 

tomatoes  J  cup  sugar 

2  qts.  stock  or  water  I  teaspoon  pepper 

8  medium-sized  onions  2  qts.  grated  or  shaved  cheese 

Cook  it  as  directed  on  page  143. 
Serves  forty  or  fifty  persons. 


21 8       THE  FIRELESS  COOK  BOOK 

Turkish  Pilaf 

I  qt.  rice  2j  tablespoons  salt 

8  green  sweet  peppers  (2  cups)    2  tablespoons  sugar 

3  qts.  tomatoes  i^  qts.  water 

i  cup  butter 

Cook  it  as  directed  on  page  149,  without  the 
lower  pail  of  water. 

Serves  forty-five  or  fifty  persons. 

Pork  and  Beans 

2  qts.  dried  beans  2  lbs.  salt  pork 
I  tablespoon  soda  i  cup  molasses 

9  qts.  water  I  tablespoon  mustard 

3  tablespoons  salt  f  teaspoon  pepper 

Water  to  half  cover 

Soak  the  beans,  drain  them,  cook  them  for 
seven  hours  or  more,  as  directed  on  page  141, 
with  the  nine  quarts  of  water,  soda,  and  salt. 
Drain  them,  add  the  other  ingredients,  and 
bake  them  till  browned. 

Serves  forty-five  or  fifty  persons. 

Boston  Brown  Bread 

2  qts.  rye  meal  J  cup  soda 

2  qts.  granulated  commeal  i  cup  salt 

2  qts.  graham  flour  ij  qts.  molasses 

4  qts.  thick,  sour  milk,  or  3^  qts.  buttermilk 

Mix  and  cook  it  as  directed  on  page  155.    t^ut 
it  into  seven  or  eight  moulds. 
Serves  fifty  persons. 


COOKING  LARGE  QUANTITIES    219 

Suet  Pudding 
3  cups  chopped  suet  i  J  tablespoons  salt 

3  cups  molasses  li  teaspoons  ginger 

3  cups  thick,  sour  milk  ij  teaspoons  nutmeg 

2i  qts.  flour  I  teaspoon  cloves 

I J  tablespoons  soda  i  tablespoon  cinnamon 

Mix  and  cook  it  as  directed  on  page  157.  Put 
the  pudding  into  six  moulds.  Serve  it  with  a 
liquid    sauce. 

Serves  forty  or  fifty  persons. 

Rice  Pudding 
6  qts.  milk  li  cups  rice 

3  cups  sugar  f  teaspoon  salt 

I  teaspoon  nutmeg  J  cup  butter 

Cook  it  as  directed  on  page  162,  except  that  the 
outer  pail  of  water  may  be  omitted.  If  served 
cold  and  not  browned,  omit  the  butter. 

Serves  thirty  or  thirty-five  persons. 

Indian  Pudding 
3  qts.  water  2  tablespoons  salt 

4j  qts.  milk  (scalding  hot)        J  cup  ginger 
I  qt.  cornmeal  li  qts.  molasses 

Mix  the  dry  ingredients  with  one  pint  of  the 
water,  add  them  to  the  boiling  water  and  molasses, 
add  the  milk.  Let  all  come  to  a  boil  and  put  it 
into  a  cooker  for  ten  hours  or  more.  Put  it  into 
baking  dishes  and  brown  it,  or  serve  it  without 
browning,  either  plain  or  with  cream. 

Serves  forty  or  fifty  persons. 


220      THE  FIRELESS  COOK  BOOK 

Chocolate  Bread  Pudding 
6  qts.  milk,  2  cups  sugar 

3  qts.  soft  breadcrumbs  i8  eggs 

I  tablespoon  salt  }  lb.  chocolate 

2  tablespoons  vanilla 

Cook  it  as  directed  on  page  164,  in  three  pud- 
ding pans,  set  over  cooker-pails  of  water. 
Serves  forty  or  fifty  persons. 

Stewed  Apples 
15  qts.  prepared  apples  }  teaspoon  whole  cloves 

7  lbs.  sugar  2  lemons 

I J  qts.  water 

Cook  them  as  directed  on  page  168. 
Serves  thirty-five  to  forty-five   persons. 

Apple  Sauce 

I  pk.  sour  apples  ij  qts.  water 

3  lbs.  sugar 

Cook  it  as  directed  on  page  168. 
Serves  forty-five  to  fifty  persons. 


XXIII 
THE  INSULATED  OVEN 

MANY  women  in  these  days  will  find  it 
difficult  to  believe  that  it  is  possible 
to  bake  without  the  constant  presence  of  fire, 
but  our  great-grandmothers  were  well  aware 
that  foods  continued  to  cook  in  the  brick  ovens 


Insulated  oven  with  stones  and  pan  in  place. 

long  after  the  fire  in  them  had  burned  out  or 
was  raked  out.  The  insulated  oven  represents 
an  adaptation  of  old-fashioned  ideas  to  new 
and  modern  conditions.  Although  we  cannot 
go  back  to  the  days  of  brick  ovens,  superior  as 


222      THE  FIRELESS  COOK  BOOK 

they  were,  in  certain  respects,  to  the  portable 
range  with  its  quickly  fluctuating  heat  and  great 
waste  from  radiation,  yet  the  insulated  oven  will 
not  be  found  impossible  or  very  difficult  to  set 
up,  and  the  adventurous  woman  will,  perhaps, 
not  be  content  until  she  has  tried  this  develop- 
ment of  the  fireless  cooker. 

The  advantages  of  an  insulated  oven  lie  in  the 
even  brown  and  thorough  baking  which  it  gives; 
the  development  and  retention  of  flavours,  which 
is  greater  than  with  ordinary  baking;  the  economy 
in  fuel  where  food  requires  long  cooking;  the 
absence  of  heat  in  the  kitchen;  and  the  possibility 
of  baking  where  only  a  camp-fire  is  obtainable. 

The  principle  is  the  same  whether  a  portable 
oven  is  insulated  or  a  cooker-pail  is  utilized. 
There  must  be  hot  stone  slabs,  iron  plates,  fire- 
brick, or  some  such  heat-radiators,  which  can  be 
made  very  hot  and  which  will  retain  their  heat 
well.  Stones  or  fire-brick  are  preferable  to 
iron  in  this  respect.  There  must  be  insulation 
for  the  oven  or  utensil,  and  cooking  will  then 
proceed,  although  somewhat  differently  from 
the  familiar  method  of  baking  with  a  fire. 

TO    INSULATE    AN    OVEN 

Choose  as  small  a  portable  oven  as  will  hold 
the  food  to  be  cooked,  since  the  larger  the  oven 


THE  INSULATED  OVEN  223 

the  larger  or  more  numerous  the  stones  must  be 
to  heat  it.  Very  large  stones  are  heavy  and 
awkward  to  manage,  and  with  their  number 
the  cost  of  using  the  oven  increases.  A  portable 
oven  is  on  the  market  which  is  about  thirteen 
inches  in  each  dimension.  This  is  a  good  size 
for  a  family  of  four  or  five.  Cut  six  pieces  of 
heavy  sheet  asbestos,  fitting  one  to  each  surface 
of  the  oven,  except  the  door,  and  two  to  the 
bottom.  One  of  the  two  pieces  for  the  bottom 
is  to  go  inside  the  oven.  Place  the  asbestos 
so  that  it  entirely  covers  the  oven.  These  pieces 
may  be  tied  on  temporarily  to  hold  them  in 
place  during  packing.  Select  a  box  which  is  at 
least  two  or  three  inches  larger  in  every  dimen- 
sion than  the  corresponding  dimension  of  the 
oven.  It  should  be  fitted  with  cover  and  hasp 
just  as  any  cooker.  Lay  it,  while  packing,  with 
the  cover  opening  upward.  Pack  in  the  bot- 
tom a  sufficient  layer  of  insulating  material, 
such  as  is  used  for  other  cookers,  to  raise  the 
oven  to  within  a  couple  of  inches  of  the  top. 
Place  the  oven,  lying  upon  its  back,  on  this 
layer  with  the  door  uppermost,  and  opening  in 
the  same  direction  as  the  cover  of  the  box.  Pack 
on  all  sides  around  it  till  level  with  the  door. 
If  desired,  a  facing  may  be  made  to  cover 
the  packing  material,  from  a  piece  of  cloth  cut 


224      THE  FIRELESS  COOK  BOOK 

a  few  inches  larger,  in  each  direction,  than  the 
top  of  the  box.  Draw  on  it  a  square  the  size  of 
the  oven.  In  the  centre  of  this  cut  a  small  hole 
to  insert  the  blade  of  scissors.  From  this  hole 
cut  diagonally  to  the  corners  of  the  square. 
When  the  cloth  is  put  in  place  over  the  pack- 
ing the  triangular  flaps  thus  made  may  be  tucked 
between  the  asbestos  and  the  packing,  while  the 
edges  of  the  cloth  may  be  tucked  between  the 
packing  and  the  sides  of  the  box.  Fit  a  cushion 
that  will  fill  the  space  left  at  the  top  and  nail  it 
to  the  cover  of  the  box.  Face  this  with  a  piece 
of  the  sheet  asbestos  nailed  into  place.  It  will 
be  well  to  reinforce  the  nail-heads  with  little 
rounds  of  tin,  in  order  to  prevent  them  from 
pushing  through  the  soft  asbestos.  The  box  is 
then  ready  for  use  and  should  be  stood  up  on 
end  so  that  the  cover  will  open  like  a  door,  and 
the  oven  will  be  right  side  up.  The  extra  piece 
of  asbestos  may  be  laid  in  the  bottom,  the  stones 
heated,  and  the  food  put  in  to  cook. 

Method  of  using  the  oven.  Heat  the  slabs 
very  gradually  the  first  time  that  they  are  used. 
It  will  be  best  to  put  an  asbestos  mat  or  piece 
of  the  sheet  asbestos  between  a  hot  gas  flame  and 
the  stones  for  a  few  minutes,  noi  turning  the  gas 
on  full  force  for  the  first  five  minutes.  After 
the  first  using  it  will  be  safe  to  heat  the  stones 


THE  INSULATED  OVEN  225 

directly  over  the  flame,  providing  it  is  not  burn- 
ing with '  full  force  for  the  first  few  minutes. 
The  degree  of  heat  in  the  stones  will  regulate 
the  heat  of  the  oven.  For  most  baking,  the  centre 
of  the  top  side  of  the  stones  should  be  about  as 
hot  as  a  flatiron  for  ironing.  This  will  mean 
that  the  side  toward  the  flame  is  very  much 
hotter,  perhaps  red  hot.  Another  and  better 
test  is  the  browning  of  a  piece  of  white  tissue 
paper  laid  on  the  centre  of  the  stones  when  they 
are  put  on  to  heat.  When  this  grows  a  shade 
darker  than  manila  paper,  or  a  golden  brown, 
the  stones  are  right  for  loaf  cakes,  pastry,  apples, 
potatoes,  beans,  scalloped  dishes,  most  pud- 
dings, and  bread.  For  a  hot  oven  the  paper 
should  be  a  rich  brown.  This  is  suitable  for 
biscuits,   small   cakes,   roasting  meat,  etc. 

Although  gas  is  the  fuel  here  mentioned  any 
other  fuel  will  serve  to  heat  the  stones,  provid- 
ed a  hot  enough  flame  can  be  procured.  The 
stones  may,  when  warmed,  be  set  directly  on  a 
hot  coal  or  wood  fire  to  complete  the  heating, 
and,  for  out-of-doors  use,  a  crude  fireplace  might 
be  built  up  of  rough  stones  to  support  the  soap- 
stones,  or  they  may  be  buried  directly  in  the  hot 
coals.  In  such  a  case  it  will  probably  be  neces- 
sary to  have  some  device,  perhaps  ice-tongs, 
for  removing  the   stones,   as  the   metal  handles 


226      THE  FIRELESS  COOK  BOOK 

might  in  time  become  burned  off,  bent,  or  weak- 
ened so  as  to  be  unsafe. 

Small  soapstone  griddles  or  foot-warmers  make 
excellent  slabs  for  the  home-made  insulated  oven. 
Griddles  are  on  the  market  that  are  as  small  as 
twelve  inches  in  diameter,  and  foot-warmers 
come  in  many  sizes.  Those  measuring  eight  by 
ten  inches  will  be  about  as  large  as  most  women 
can  easily  handle,  since  they  are  thicker  than 
the  griddles,  and  are  very  heavy  for  their 
size.  It  will  not  be  difficult  to  get  an  extra 
handle  fitted  to  these,  which  will  make  them 
less  awkward  to  manage.  For  baking  many 
loaves  of  bread  and  cake,  and  for  foods  to 
cook  over  night,  or  for  many  hours,  more 
than  two  stones  may  be  necessary  to  maintain 
enough  heat. 

The  oven  should  not  be  opened  during  the 
baking,  but  if  the  food  is  not  found  to  be  cooked 
when  it  is  opened,  it  may  be  quickly  closed  again, 
and  left  till  the  food  is  done.  A  succession  of 
articles  may  be  baked  in  an  already  heated 
oven  by  quickly  removing  the  finished  article 
and  one  or  two  stones  to  be  reheated  and  tested, 
and  slipped  again  into  place.  In  this  case  the 
door  of  the  oven  should  be  instantly  closed 
after  removing  anything  from  it.  This  method 
of  baking  a  number  of  things  in  quick  succession 


THE  INSULATED  OVEN  227 

is  very  economical  as  a  few  minutes  will  reheat  the 
already  warm  stones. 

Lay  one  hot  stone  on  the  asbestos  at  the  bot- 
tom of  the  oven  with  the  hotter  side  down;  put 
a  wire  oven  shelf  on  this,  and  the  food  on  the 
wire  shelf.  If  the  food  will  not  rise  higher 
than  the  top  of  the  pan,  a  hot  stone  may  be  laid 
directly  across  the  pan,  but  if  this  is  not  possible 
place  the  second  wire  shelf  as  close  over  the  food 
as  the  cleats  at  the  side  of  the  oven  will  permit, 
and  the  stone  on  this  shelf,  also  with  the  hot 
side  down.  In  case  more  than  one  pan  is  to  go 
in  at  once,  and  two  stones  will  not  supply  enough 
heat,  hot  flatirons  or  stove  lids  may  be  used 
to  supplement  them.  It  is  often  convenient, 
when  the  oven  is  heated  for  baking  one  article, 
to  put  other  things  in  to  cook  at  the  same  time, 
even  though  they  may  not  require  browning. 
For  instance:  A  chicken  or  roast  may  be  cook- 
ing between  two  stones,  while  on  top  of  the 
upper  stone  the  giblets  may  be  stewing  in  water, 
or  some  vegetables  be  boiling.  It  will  be  best 
in  such  cases  to  heat  these  foods  till  boiling 
before  putting  them  in  the  oven,  or  they  will 
cool  it  too  much.  Such  foods,  as  do  not  require 
browning,  will  not  need  another  stone  on  top. 
It  may  not  be  wise  to  put  so  much  watery  food 
in  the  oven  when  baking  anything  so'  critical  as 


228      THE  FIRELESS  COOK  BOOK 

bread  or  loaves  of  cake,  as  it  cools  the  oven  to 
some  extent. 

No  matter  how  carefully  the  directions  are 
given  and  followed  some  experimentation  will 
probably  be  required  before  a  novice,  or  even 
an  experienced  cook,  will  feel  at  ease  with  this 
new  method  of  cookery,  since  the  conditions 
may  be  so  variable.  ,  But  there  is  no  reason  why 
a  careful  observation  of  results  and  their  causes 
should  not  soon  lead  one  to  become  mistress 
of  her  own  insulated  oven,  and  it  is  likely  that 
she  will  then  become  sufficiently  attached  to  it 
to  justify  her  perseverance. 

In  case  a  cooker-pail  is  to  be  utilized  for  bak- 
ing it  will  be  well  to  surround  it,  on  top,  bottom, 
and  sides,  with  the  heavy  sheet  asbestos  described 
for  insulating  the  oven.  A  wire  rack  will  be 
needed  for  separating  the  food  from  too  direct 
contact  with  the  hot  stones,  and  some  device, 
such,  perhaps,  as  an  inverted  wire  frying-basket 
for  supporting  the  upper  stone. 

LIST    OF    ARTICLES     REQUIRED    FOR    MAKING    AND 
USING  AN  INSULATED  OVEN 

Box. 

Hinges. 

Hasp. 

Packing  material,  hay,  excelsior,  etc. 

Portable  oven. 


THE  INSULATED  OVEN  229 

Two  or  more  stone  slabs,  or  iron  plates. 

Cooking  utensils,  baking  pans,  etc. 

Cloth  for  facing  and  cushion. 

Nails  and  screws. 

One  dozen  small  rounds  of  tin  about  one 
inch  in   diameter. 

One  and  one-quarter  yards  sheet  asbestos 
(price  about  20  cents  a  yard). 

Roast  Beef 
Weigh  the  meat,  trim  off  all  parts  which 
will  not  be  good  to  serve,  and  save  them  for  soups 
or  stews.  Wipe  the  meat  clean  with  a  damp 
cloth.  Dredge  it  well  with  salt,  pepper,  and 
flour,  put  it  into  a  dripping  pan,  and  cook  it  in 
an  insulated  oven  heated  as  directed  for  roasts  of 
meat  on  page  225.  Heat  the  pan  and  meat  a 
little  before  putting  them  into  the  oven.  The 
time  for  roasting  beef  depends  upon  the  size 
and  shape  of  the  roasts.  Thick  pieces  weigh- 
ing under  ten  pounds  will  roast  rare  in  twelve 
minutes  to  a  pound,  medium  rare  in  from  fifteen 
to  eighteen  minutes,  and  well  done  in  twenty- 
five  or  thirty  minutes  a  pound.  Thin  pieces 
will  take  a  few  minutes  less  to  each  pound. 

Roast  Mutton  or  Lamb 
Prepare  the  meat  for  roasting  as  directed  for 
roast  beef.     Cook  it  in  an  insulated  oven  heated 


230      THE  FIRELESS  COOK  BOOK 

as  directed  for  roasts  on  page  225,  allowing  twenty- 
five  minutes  to  each  pound  for  lamb,  and  from 
fifteen  to  eighteen  minutes  for  mutton. 
Roast  Veal 

Prepare  the  meat  for  roasting  as  directed  for 
roast  beef.     Cook  it  in  an  insulated  oven,  heated 
as   for  roast  beef,  allowing  from  twenty-five  to 
thirty  minutes  for  each  pound. 
Spareribs 

Wipe  the  meat  clean  with  a  damp  cloth; 
sprinkle  it  with  pepper  and  salt,  put  it  in  a  pan, 
and  roast  it  in  an  insulated  oven,  heated  as  directed 
for  roasts  on  page  225,  allowing  twenty  minutes 
or  more  to  each  pound.  Heat  the  pan  and 
meat  a  little  before  putting  it  in  the  oven. 
Brown  Gravy  for  Roasts 

Drain  away  all  fat  from  the  pan,  leaving  the 
brown  sediment.  Add  to  this  enough  water 
to  make  the  desired  amount  of  gravy.  Using 
this  in  the  place  of  stock  or  water  make  Brown 
Sauce,  using  a  measured  quantity  of  the  fat  from 
the  roast.  Various  seasonings  may  be  added 
to  this  sauce  to  make  a  variety.  Wine,  Wor- 
cestershire sauce,  ketchup,  currant  jelly,  etc., 
are  used  in  this  way. 

Roast  Chicken 

Draw,  stuff,  and  truss  a  chicken  as  directed 
on  page  130.   Put  it  on  its  back  in  a  baking-pan. 


THE  INSULATED  OVEN  231 

lay  strips  of  fat  salt  pork  on  the  breast,  or  rub 
breast,  legs,  and  wings  with  butter  or  clarified 
veal  fat.  Dredge  it  well  with  salt  and  pepper. 
Heat  the  pan  and  chicken  over  the  fire  for  a  few 
minutes,  and  put  it  into  an  insulated  oven  heated 
as  directed  for  roasts  on  page  225.  Allow  twenty- 
five  minutes  a  pound  for  roasting  chicken. 
Remove  the  string  and  skewers  and  serve  it 
with  Brown  Gravy  for  Roasts  to  which  the  chopped 
giblets  have  been  added.  The  giblets  may  be 
cooked,  with  salted  water  to  cover  them,  in  the 
insulated  oven  at  the  same  time  that  the  chicken 
is  roasting;  but  in  this  case  the  stones  should 
be  hotter  than  otherwise. 

Roast  Goose 

Singe  and  remove  the  pin-feathers  from  a 
goose.  Wash  it  in  hot,  soapy  water.  Draw  it 
and  rinse  it  in  cold  water.  Fill  it  two-thirds 
full  with  Stuffing  for  Poultry,  or  Potato  Stuffing. 
Truss  it,  and  rub  the  surface  with  butter,  or 
lay  fat  salt  pork  on  the  breast.  Dredge  it  with 
salt  and  pepper,  heat  it  to  warm  the  pan,  and 
roast  it  in  an  insulated  oven  heated  as  directed 
for  roasts  on  page  225,  allowing  fifteen  or  twenty 
minutes  a  pound. 

Roast  Leg  of  Venison 

Prepare  and  cook  it  as  roast  mutton,  allowing 
from  twelve  to  fifteen  minutes  a  pound  for  it  to 


232      THE  FIRELESS  COOK  BOOK 

roast.  Venison  should  be  served  rare,  with 
Brown  Gravy  for  Roasts,  to  one  pint  of  which 
one-half  tumbler  of  currant  jelly  and  two  table- 
spoonfuls  of  sherry  wine  have  been  added. 

Potato  Stuffing 
2  cups  hot  potato,  mashed  J  cup  melted  butter 

1  cup      soft,      stale      bread-  J  cup  milk 

crumbs  2  teaspoons  salt 

i  cup  chopped  salt  pork  i  teaspoon  powdered  sage 

2  tablespoons  chopped  onion  i  egg 

Mix  the  ingredients  in  the  order  given. 

Roast  Wild  Duck 
Draw,  clean,  and  truss  a  wild  duck  in  the  same 
manner  as  a  goose.  If  it  is  to  be  stuffed,  use 
Stuffing  for  Poultry,  omitting  the  herbs;  or  merely 
fill  the  cavity  with  pared  and  quartered  apples, 
or  pared,  whole  onions.  These  should  be 
removed  before  serving,  but  Stuffing  for  Poultry 
should  be  served  with  the  duck.  Roast  it  for 
from  twenty  to  thirty  minutes  in  an  insulated 
oven,  the  stones  heated  a  little  hotter  than  for 
other  roast  meats.  Serve  it  with  mashed 
potato  and  currant  jelly. 

Grouse 

Draw  and  clean  a  grouse,  remove  the  feathers 

and  the  tough  skin  of  the  breast.     Lard  the  breast 

and  legs.     Truss  it,  and  lay  fat  salt  pork  on  the 

breast.     Dredge   it  with   salt   and   flour,   put   it 


THE  INSULATED  OVEN  233 

into  the  roasting-pan  with  scraps  of  fat  salt 
pork.  Roast  it  for  twenty  or  twenty-five 
minutes  in  an  insulated  oven  heated  as  for 
wild  duck.  Remove  the  strings  or  skewers, 
sprinkle  it  with  browned  breadcrumbs,  and 
garnish  it  with  parsley. 

Roast  Quail 
Prepare  the  quail  in  the  same  way  as  grouse. 
Roast   it   for   fifteen   or   twenty    minutes   in    an 
insulated  oven  heated  as  for  duck. 

Roast  Plover 
Prepare  and  cook  it  the  same  as  quail. 

Potted  Fish 
3  shad  or  6  small  mackerel         J  cup  peppercorns 
J  cup  salt  J  cup  whole  allspice 

J  teaspoon  cayenne  pepper         i  onion,  sliced 
J  cup  whole  cloves  Vinegar  to  cover 

Clean  the  fish,  remove  the  head,  tail,  fins, 
skin,  and  large  bones.  The  small  bones  will  be 
dissolved  in  the  vinegar.  Cut  the  fish  into  pieces 
for  serving.  Mix  the  salt,  pepper,  and  spices. 
Pack  the  fish  in  layers  in  a  small  stone  crock 
or  deep  agate-ware  utensil,  sprinkling  the  salt 
and  adding  pieces  of  onion  between  the  layers. 
Pour  over  it  vinegar  to  completely  cover  it. 
In  the  absence  of  a  tight-fitting  cover,  use  heavy, 
buttered  paper  tied  on.  Bake  it  for  five  or  six 
hours   in   an   insulated   oven,  the   stones   heated 


234      THE  FIRELESS  COOK  BOOK 

until  the  paper  test  shows  a  delicate  brown. 
Potted  fish  will  keep  well  if  put  into  a  cold  place 
and  kept  covered  with  vinegar.  It  makes  a 
good  relish  for  lunch  or  tea. 

Pork  and  Beans 

I  cup  beans  i  teaspoon  molasses 

I  teaspoon  salt  i  tablespoon  butter,  or 

I  teaspoon  sugar  }  lb.  salt  pork 

Water  to  cover 

Cook  the  beans  for  four  or  more  hours,  as 
directed  in  the  recipe  for  dried  navy  beans. 
Put  them  into  a  baking-dish,  add  the  other 
ingredients,  gashing  the  pork  frequently  and 
laying  it  on  top.  Put  it  into  an  insulated 
oven  with  stones  that  will  turn  white  tissue 
paper  a  golden  brown.  Bake  them  for  eight 
hours  or  more. 

Baked  Potatoes 

Select  potatoes  of  equal  size,  so  that  they 
will  all  bake  in  the  same  length  of  time;  wash 
them  and  bake  them  in  an  insulated  oven 
with  the  stones  heated  till  the  paper  is  a 
golden  brown  as  explained  in  the  test  on 
page  225.  Good-sized  potatoes  (eight  ounces) 
should  bake  about  forty-five  minutes.  Lay  them 
on  a  rack  to  prevent  them  from  touching  the 
hot  stone.  They  will  bake  better  than  in  an 
ordinary  oven. 


THE  INSULATED  OVEN  235 

Macaroni  and  Ham 
I  cup  macaroni,  in  one-inch     i  tablespoon  flour 
pieces  J  teaspoon  pepper 

1  small  onion,  grated  J  teaspoon  salt 

li  cups  milk  ij  cups  minced,  cooked  ham 

2  tablespoons  butter  2  cups  buttered  crumbs 

Cook  the  macaroni  as  directed  in  the  recipe 
for  macaroni.  Make  white  sauce  of  the  milk, 
butter,  flour,  and  seasoning,  add  the  onion, 
ham,  and  macaroni.  Put  it  into  a  buttered 
baking-dish,  cover  the  top  with  the  crumbs,  and 
bake  it  until  the  crumbs  are  brown,  heating  the 
stones  until  the  paper  test  shows  a  golden  brown. 

Serves  six  or  eight  persons. 

Scalloped  Oysters 
I  pt.  or  30  oysters  J  cup  oyster  juice 

3  cups  buttered  crumbs  i    tablespoon     finely   chopped 
i  teaspoon  salt  celery  leaves 

Few  grains  pepper 

Wash  the  oysters,  strain  the  juice  through 
cheese-cloth.  Put  one-fourth  of  the  crumbs  in 
the  bottom  of  a  baking  dish,  add  half  the  oysters, 
half  the  salt  and  pepper  and  celery  leaves;  repeat 
these  layers,  pour  over  it  the  oyster  juice,  and 
put  the  remaining  crumbs  on  top.  Bake  it  in  an 
insulated  oven  till  brown,  as  directed  for  scalloped 
dishes,  page  225.  If  double  this  recipe  is  used 
allow  three-quarters  of  an  hour  for  the  baking, 
and  do  not  heat  the  stones  quite  so  hot. 


236      THE  FIRELESS  COOK  BOOK 

Macaroni  and  Cheese 

1  cup  macaroni   in   one-inch     J  teaspoon  salt 

pieces  J  teaspoon  pepper 

I  cup  grated  or  shaved  cheese     2  cups  buttered  crumbs 

Cook  the  macaroni  in  salted  water  as  directed 
in  the  recipe  for  macaroni.  When  tender,  drain 
it  and  add  the  salt,  pepper,  and  cheese.  Turn 
it  into  a  buttered  baking-dish  and  cover  the  top 
with  the  crumbs.  Bake  it  until  the  crumbs  are 
brown,  heating  the  stones  until  the  paper  test 
shows  a  golden  brown. 

Serves  six  or  seven  persons. 

Scalloped  Chicken  and  Mushrooms 

2  cups  buttered  crumbs  i  cup  White  Sauce 

I J  cups  cold,  cooked  chicken     J  teaspoon  celery  salt 
or  fowl  i  cup  mushrooms 

Cut  the  chicken  in  small  pieces,  slice  or  cut 
the  mushrooms  small.  Put  one-fourth  of  the 
crumbs  into  a  buttered  baking-dish.  Mix  the 
other  ingredients  and  pour  them  into  the  dish. 
Spread  the  remaining  crumbs  on  top  and  bake 
it  in  an  insulated  oven  till  brown,  as  directed 
for  scalloped  dishes,  page  225. 

Scalloped  Tomatoes 
I  can  of  whole  tomatoes,  or       3  tablespoons  butter 
8  good-sized  raw  tomatoes  i  tablespoon  salt 

3  cups  soft  breadcrumbs  J  teaspoon  pepper 

I  small  onion 


THE  INSULATED  OVEN  237 

If  canned  tomatoes  are  used,  drain  away  the 
liquid  from  them,  using  only  the  solid  tomatoes. 
If  raw  tomatoes  are  used,  scald  them  in  boiling 
water  and  remove  the  skins  and  hard  core. 
Melt  the  butter,  add  the  crumbs,  and  stir  them 
lightly  until  they  are  evenly  buttered.  Put 
one  cupful  in  the  bottom  of  a  baking  dish,  lay 
the  tomatoes  over  them,  sprinkle  the  salt,  pepper 
and  grated  onion  over  these  and  cover  the  top 
with  the  remaining  crumbs.  Bake  them  for  one 
hour  in  an  insulated  oven,  heating  the  stones 
until  the  paper  test,  given  on  page  225,  shows  a 
light  brown  colour. 

Serves  six  or  eight  persons. 

Scalloped  Apples  (Brown  Betty) 

3  cups  chopped  sour  apples       J  teaspoon  cinnamon 
2  cups  soft  breadcrumbs  J  teaspoon  nutmeg 

4  tablespoons  butter  J  lemon,  juice  and  rind 
J  cup  brown  sugar  J  cup  water 

Melt  the  butter,  add  the  crumbs,  and  stir 
them  till  they  are  evenly  buttered.  Mix  the 
spice  and  grated  rind  with  the  sugar.  Divide 
the  buttered  crumbs  in  quarters.  Into  a  but- 
tered baking  dish  put  one-fourth  of  the  crumbs. 
On  this  layer  spread  one-half  the  apples,  then  one- 
half  the  sugar.  Sprinkle  half  of  the  lemon 
juice  and  water  over  this.  Repeat  these  layers 
with  one-fourth  the  crumbs  and  the  remaining 


238      THE  FIRELESS  COOK  BOOK 

apple,  sugar,  etc.  Cover  the  top  with  the  crumbs 
that  are  left.  Bake  it  for  one  hour  and  a  half 
in  an  insulated  oven.  The  stones  should  be 
heated  till  the  test  given  on  page  225  v^ill  show 
the  papers  a  delicate  brown  colour.  Look  at 
the  apples  at  the  end  of  one  hour,  closing  the 
oven  after  a  quick  glance,  and  alter  the  heat  of 
the  oven,  if  necessary.  Serve  it  with  Hard  Sauce. 
Serves  five  or  six  persons. 

Rice  Pudding 
I  qt.  milk  i  cup  sugar 

}  cup  rice  }  teaspoon  salt 

J  teaspoon  nutmeg 

Put  all  the  ingredients  together  in  a  baking- 
dish.  Bake  it  for  three  hours  in  an  insulated 
oven.  The  stones  should  be  heated  until  the 
paper  test,  given  on  page  225,  will  show  a  light 
brown  shade.  The  pudding,  if  correctly  baked, 
will  be  creamy,  with  a  golden  brown,  soft  crust 
on  top. 

Serves  five  or  six  persons. 

Pastry  for  Two  Crusts 
ij  cups  pastry  flour  J  teaspoon  salt 

J  teaspoon  baking-powder  J  or  J  cup  butter  or  lard 

Water 

Mix  and  sift  the  dry  ingredients  together; 
cut  the  butter  or  lard  in  with  a  fork.  Add 
enough    water   to    make    a    paste    barely    moist 


IHE  INSULATED  OVEN  239 

enough  to  hold  together,  using  a  knife  and  cut- 
ting through  the  dough  to  mix  it.  Roll  half  of 
it  with  as  little  pressure  of  the  rolling-pin  as 
possible,  until  it  is  about  one-eighth  of  an  inch 
thick.  If  a  two-crust  pie  is  to  be  made,  lay 
this  crust  on  the  inside  of  an  unbuttered  pie 
plate,  trim  the  edge,  and  put  the  trimmings 
with  the  remaining  paste  and  roll  it  out  for  the 
upper  crust.  If  a  single  under  crust  is  to  be 
used,  as  for  lemon  pie,  lay  the  paste  on  the  out- 
side of  a  pie  plate,  trim  the  edge  and  prick 
through  the  crust  in  several  places.  Bake  it 
for  about  fifteen  minutes  in  a  moderate  insulated 
oven,  with  the  pie  plate  upside  down  in  the  oven. 
Remove  the  baked  crust  and  fill  it. 

Apple  Pie 
Sour  apples  }  lemon,  juice  and  rind 

J  cup  sugar  J  tablespoon  butter 

J  teaspoon  cinnamon 

Make  pie  crust  by  the  preceding  recipe,  put 
half  of  it  in  the  bottom  of  the  plate.  Pare 
enough  apples  to  fill  the  pie  heaping  full,  when 
cored  and  cut  into  eighths.  Fill  the  pie  with 
the  apples,  spread  the  sugar  and  cinnamon  and 
grated  rind  over  them.  Roll  out  the  upper 
crust,  cut  several  gashes  in  it  to  allow  steam 
to  escape;  lay  it  over  the  pie,  trim  the  edges 
and    press    them    together    with    a    fork.     Bind 


240      THE  FIRELESS  COOK  BOOK 

the  edge  of  the  pie  by  laying  around  it  a  wet 
strip  of  cloth  about  one  inch  wide.  Bake  it 
for  one-half  hour  in  an  insulated  oven  with 
the  stones  heated  until  the  paper  test  shows 
a  golden  brown  colour. 

Apple  and  berry  pies  are  better  made  with- 
out an  under  crust  in  an  extra  deep  pie  plate. 

Berry  Pie 
Pick  over  the  berries.  Line  a  deep  plate  with 
crust,  or  omit  the  lower  crust;  fill  the  pie  heap- 
ing full  of  berries,  cover  them  with  one-half 
cupful  or  more  of  sugar  mixed  with  one-fourth 
cupful  of  flour.  Add  the  upper  crust,  bind  it, 
and  bake  it  as  apple  pie.  The  amount  of  sugar 
will  depend  upon  the  acidity  of  the  fruit. 

Cherry  or  Plum  Pie 
Wash  the  fruit,  remove  the  stones,  and  make 
the  pie  in  the  same  manner  as  berry  pie. 

Pumpkin  Pie 
li  cups  cooked  pumpkin  i  cup  sugar 

I  cup  boiling  milk  J  teaspoon  salt 

I  egg  J  teaspoon  cinnamon 

Cook  the  pumpkin  as  directed  on  page  152. 
Put  it  into  a  cloth  and  press  it  with  the  back 
of  a  strong  spoon  to  squeeze  out  the  water. 
Mix  all  the  ingredients,  put  it  into  a  pan  set 
over  a  cooker-pail  of  boiling  water;  stir  it  until 
it  is  165  degrees  Fahrenheit,  then  put  the  whole 


THE  INSULATED  OVEN  241 

into  a  cooker  for  one  hour.  Fill  the  baked  crust 
with  the  mixture.  Cover  the  top  thickly  with 
whipped   cream. 

Lrexnon  Pie 
J  cup  flour  Rind  of  one  lemon 

I  cup  sugar,  granulated  4  teaspoons  butter 

I  cup  boiling  water  J  cup  powdered  sugar 

3  tablespoons  lemon  juice  2  eggs 

Mix  the  sugar  and  flour  together,  add  the 
boiling  water  slowly,  stirring  it  all  the  time. 
Boil  it  gently  for  twenty  minutes,  stirring  it 
frequently.  Mix  the  lemon  with  the  yolks,  pour 
the  hot  mixture  slowly  on  the  yolks,  return  it  to 
the  fire  and  cook  it  below  boiling  point  until 
the  eggs  have  thickened;  then  add  the  butter. 
Cool  the  filling  a  little  before  putting  it  into  a 
baked  crust.  Beat  the  whites  of  eggs  until  very 
stiff,  add  the  sugar,  and  when  barely  mixed 
with  the  whites,  spread  it  over  the  pie  for  a 
meringue;  bake  it  till  a  delicate  brown  in  a  very 
hot  oven,  or  put  it  for  a  few  minutes  into  an 
insulated  oven  with  one  very  hot  stone  close 
over  the  pie.     Serve  it  warm,  but  not  hot. 

Serves  five  or  six  persons. 

Baked  Apples 
Wash   and   core   sour   apples  of  uniform  size. 
Put  them  into  a  pudding  dish,  fill  the  cores  with 
sugar,  and   if  more   is   desired    put   it   into  the 


242       THE  FIRELESS  COOK  BOOK 

bottom  of  the  dish,  not  over  the  apples.  Pour 
in  enough  boiHng  water  to  fill  the  dish  one-fourth 
full.  Bake  them  in  an  insulated  oven  for  one- 
half  to  three-quarters  of  an  hour,  depending 
(Upon  the  size  and  ripeness  of  the  apples.  The 
stones  should  be  heated  until  the  paper  test 
shows  a  golden  brown  colour. 

Baked  Spiced  Apples 

6  apples  2  cups  water 

30  cloves  §  cup  sugar 

6  slices  lemon 

Pare  the  apples,  remove  the  cores  and  stick  five 
whole  cloves  into  each  apple.  Make  a  syrup  of 
the  water  and  sugar.  Put  the  apples  into  a  pud- 
ding dish,  pour  the  syrup  over  them,  and  place  a 
slice  of  lemon  over  the  top  of  each.  Bake  them  in 
a  slow  insulated  oven  for  one  hour  with  the  stones 
heated   until  the  paper  test  shows  a  light  brown. 

Baked  Pears 

Prepare  and  cook  the  pears  as  directed  for 
baked  sweet  apples.  If  desired,  a  bit  of  butter 
the  size  of  a  bean  may  be  put  on  each  pear  before 
baking. 

Baked  Quinces 

Prepare  and  cook  the  quinces  as  directed 
in  the  recipe  for  baked  sweet  apples.  Twice  as 
much  sugar  and  water  will  be  required  for  quinces, 
and,    perhaps,    more    time    for    baking.     This 


THE  INSULATED  OVEN  243 

will  depend   upon  the   size   and  ripeness  of  the 
fruit.     It  is  usually  cut  in  halves  before  baking. 

Baked  Sweet  Apples 

8  sweet  apples  J  cup  sugar 

I  cup  boiling  water 

Prepare  the  apples  as  for  baked  apples.  Cook 
them  in  a  slow  insulated  oven,  for  about  three 
hours.  The  stones  should  be  heated  until  the 
paper  barely  changes  colour,  as  explained  in 
the  test  given  on  page  225. 

Bread 

I  pt.  water  or  milk  i  cake  compressed  or  }  cake  dry 

1  tablespoon  butter  or  lard  yeast  and 

2  teaspoons  salt  i  cup  warm  water,  or 
2  teaspoons  sugar                        J  cup  liquid  yeast 

Flour  to  make  a  dough 

Soak  the  yeast  for  a  few  minutes  in  the  half 
cupful  of  warm  water.  Scald  the  milk  or  boil  the 
water,  add  the  fat,  let  it  cool  till  lukewarm, 
then  add  the  remaining  ingredients,  except  the 
flour.  If  compressed  yeast  is  used,  add  as 
much  flour  as  is  needed  to  make  a  dough  that 
may  be  kneaded.  If  dry  yeast  or  Hquid  yeast 
is  used,  add  only  one  and  one-half  pints  of  flour; 
beat  the  mixture  well,  and  let  it  rise  till  full  of 
bubbles,  usually  over  night;  then  add  the  remain- 
ing flour.  The  rest  of  the  process  is  the  same, 
no  matter  what  yeast  is  used.     Knead  the  dough 


244      THE  FIRELESS  COOK  BOOK 

until  it  is  smooth  and  elastic,  return  it  to  the  bowl, 
set  it  in  a  warm  place  to  rise  until  it  has  doubled 
in  size.  Knead  it  again  until  all  large  bubbles 
are  pressed  out,  mould  it  into  two  loaves,  put 
it  into  greased  pans  and  let  it  again  rise  until  it 
has  doubled  in  size.  Heat  the  insulated  oven 
stones  until  the  paper  test,  given  on  page  225, 
shows  a  golden  brown.  Put  the  bread  in  and 
bake  it  from  fifty  minutes  to  one  hour.  If  two 
stones  will  not  make  a  hot  oven  for  a  large  amount 
of  bread  to  be  baked,  use  hot  flatirons  or  stove 
lids  to  supplement  them. 

Rolls 
Add  one  tablespoon  of  butter  to  the  recipe 
for  bread,  or  knead  the  butter  into  the  dough 
just  before  moulding  it.  Shape  it  into  rolls, 
put  them  into  a  buttered  pan,  and  when  risen  to 
a  little  more  than  double  their  size,  bake  them 
for  twenty  minutes  in  an  insulated  oven  with 
stones  that  will  turn  the  paper  a  rich  brown, 
as  explained  in  the  test  on  page  225. 

Baking  Powder  Biscuits 

4  teaspoons  baking-powder,  or    i  pt.  flour 

I  teaspoon  soda  and  two  tea-     J  teaspoon  salt 

spoons  cream  of  tartar        2  tablespoons  butter  or  lard 
J  to  I  cup  milk  or  water 

Mix  and  sift  the  dry  ingredients,  work  in  the 
fat  with  the  fingers,  or  mash  it  in  with  a  fork. 


THE  INSULATED  OVEN  245 

Add  the  liquid,  one-third  at  a  time,  mixing  the 
dough  in  three  separate  portions  in  the  bowl. 
Cut  through  these  three  masses  until  they  are 
barely  mixed,  then  roll  the  dough  to  about  one- 
half  inch  thickness;  cut  it  into  biscuits,  lay  them 
on  a  greased  pan,  brush  the  tops  with  milk  or 
melted  butter,  and  bake  them  for  fifteen  or  twenty 
minutes  in  an  insulated  oven  with  stones  heated 
so  as  to  turn  the  paper  a  rich,  dark  brown,  as 
explained  in  the  test  on  page  225. 

Cup  Cake 

i  cup  butter  i  cup  milk 

1  cup  sugar  i  teaspoon  nutmeg,  or 
I J  cups  flour  I  teaspoon  vanilla 

2  eggs  I J  teaspoons  baking-powder 

J  teaspoon  salt 

Cream  the  butter,  add  the  sugar,  then  the  beaten 
yolks  of  eggs.  Mix  and  sift  the  dry  ingredients, 
add  them,  one-third  at  a  time,  to  the  butter 
mixture,  alternating  with  the  milk.  Beat  the 
whites  till  stiff,  add  them  and  the  vanilla,  beat 
the  dough  till  barely  mixed,  and  pour  it  into  a 
greased  pan.  The  dough  should  not  much  more 
than  half  fill  the  pan.  Bake  it  for  forty  minutes 
in  an  insulated  oven,  tested  as  explained  on 
page  225,  for  loaves  of  cake. 

This  recipe  may  be  varied  by  adding  one-half 
cupful   of  raisins,    currants,    chopped   citron   or 


246      THE  FIRELESS  COOK  BOOK 

nuts.     Or    two    ounces    of    chocolate     may    be 
melted  and  added  to  the  dough. 

If  baked  in  layers  or  in  gem  pans  the  stones 
must  be  heated  somewhat  hotter  than  for  a  loaf 
cake.    Allow  fifteen  or  twenty  minutes  in  the  oven. 

Sour  Cream  Cake 
3  large  eggs  ^  teaspoon  baking  powder 

I  cup  sugar  ij  cups  flour 

}  cup  thick  sour  cream  J  teaspoon  nutmeg 

J  teaspoon  soda  i  cup  raisins 

Beat  the  yolks  of  the  eggs,  add  the  sugar, 
then  the  cream.  Mix  and  sift  the  dry  ingredients, 
add  them  to  the  liquid  mixture,  then  add  the 
raisins,  which  have  been  floured  with  a  little 
of  the  measured  flour,  and,  lastly,  the  stiflBy 
beaten  whites  of  eggs.  Put  it  into  a  greased 
pan  and  bake  it  for  forty  minutes  in  an  insulated 
oven,  heated  for  loaf  cake,  as  explained  in  the 
test  on  page  225. 

Apple  Sauce  Cake 

(Made  without  butter,  milk  or  eggs) 
'     ^  cup  white  veal  or  beef  drip-     ^  teaspoon  cloves 
pings  I  teaspoon  nutmeg 

I  cup  sugar  i  cup  raisins 

I  cup  sour  apple  sauce  i  teaspoon  soda 

li  teaspoons  cinnamon  2  cups  flour 

Mix  the  ingredients  in  the  order  given,  beat 
the  dough  well,  put  it  into  a  greased  pan,  and 


THE  INSULATED  OVEN  247 

bake  it  for  forty  minutes  in  an  insulated  oven, 
heated  for  loaf  cakes,  as  explained  on   page  225. 
This  cake  seems,  when  baked,  very  much  like 
any  spice  cake. 

Sponge  Cake 
6  eggs  Juice  and  rind  of  J  lemon 

I  cup  sugar  i  cup  flour 

J  teaspoon  salt 

Beat  the  yolks  of  the  eggs,  add  the  sugar 
and  lemon;  beat  the  whites  of  eggs  till  stiff,  add 
them  to  the  mixture,  and  when  barely  mixed 
add  the  flour  and  salt,  folding  them  in  lightly. 
Put  it  into  a  bright,  ungreased  tin,  and  bake 
it  fifty  minutes  or  an  hour  in  an  oven  heated 
not  quite  so  hot  as  for  butter  cakes.  The  paper 
should  turn  light  brown  when  tested  as  explained 
on  page  225. 

Let  the  cake  stand  five  minutes  before  remov- 
ing it  from  the  pan. 

Plum  Cake 

i  cup  butter  i  cup  currants 

2  cups  sugar  f  cup  pickled  fruit    syrup     or 
4  eggs  molasses 

i  cup  chopped  nuts  2  cups  flour 

^  cup  candied  orange  peel  ^  teaspoon  soda 

I  cup  raisins  J  teaspoon  cream  of  tartar 

2  teaspoons  mixed  spices 

Mix  and  sift  the  flour,  soda,  cream  of  tartar, 
and    spices.     Put    all    the    ingredients    together 


248      THE  FIRELESS  COOK  BOOK 

in  the  order  given,  flouring  the  fruit  with  a  little 
of  the  measured  flour.  Put  it  into  a  greased 
pan  and  bake  it  for  one  and  one-quarter  hours 
in  an  insulated  oven,  with  stones  heated  as 
explained  on  page  225,  till  the  paper  is  a  light  brown. 

Rich  Fruit  Cake 

J  lb.  butter  (i  cup)  J  lb.  citron 

J  lb.  sugar  (i  cup)  }  lb.  candied  orange  peel 

6  eggs  I  teaspoon  nutmeg 

J  cup  brandy  J  teaspoon  cloves 

J  cup  lemon  juice  i  teaspoon  cinnamon 

Rind  of  I  lemon,  grated  J  teaspoon  allspice 

2  cups     blanched,     chopped  i  lb.  raisins 

almonds  i  lb.  currants 
i  lb.  flour  (if  cups) 

Line  the  pan  with  three  thicknesses  of  paper, 
buttering  the  top  layer.  Mix  the  flour  and  spices. 
Flour  all  the  fruit  except  the  citron.  Mix  the 
ingredients  in  the  order  in  which  they  are  given. 
The  pan  may  be  filled  nearly  full,  as  this  cake 
rises  but  little.  Bake  it  for  three  hours  or  more 
in  a  very  moderate  insulated  oven.  Test  the 
stones  as  explained  on  page  225,  until  the  paper 
will  barely  change  colour.  If,  at  the  end  of 
two  hours,  the  cake  is  not  browned  at  all,  take 
out  one  or  both  of  the  stones  very  quickly  and 
heat  them  again  till  they  will  slightly  brown  the 
tissue  paper.  The  oven  must  be  promptly  closed 
when  the  stones  are  removed,  or  the  cake  will  be 


THE  INSULATED  OVEN  249 

injured.  Test  it  with  a  steel  knitting  needle  or 
straw.  The  needle  will  come  out  only  a  little 
greasy  when  the  cake  is  done. 

Let  the  cake  stand  at  least  five  minutes  after 
removing  it  from  the  oven  before  taking  out  of 
the  pans,  or  it  is  likely  to  break.  Fruit  cake 
should  be  kept  for  at  least  a  week  in  a  tightly 
covered  tin  box  or  a  crock,  before  it  is  ready  for 
use.  It  will  keep  for  months,  and  improves 
with  time. 


XXIV 

MENUS 

THE  planning  of  a  menu  is  an  art  in  itself. 
Only  a  knowledge  of  the  food  value  of 
different  dishes,  combined  with  a  good  sense  of 
taste   and   fitness,    and   some   idea   of  the   com- 


parative wholesomeness  of  different  methods  of 
cooking,  can  produce  a  meal  that  is  scientifically 
correct  as  well  as  pleasing  to  the  palate.  And 
now  the  conditions  under  which  menus  must 
be  planned  will  be  further  modified  in  order  to 

ISO 


MENUS  251 

obtain  the  freedom  from  the  kitchen  that  fire- 
less  cookery  makes  possible.  It  is  thought 
that  a  classified  time-table  of  the  various  dishes 
given  in  the  book,  giving  the  length  of  time 
which  they  require  or  may  be  allowed  to  cook, 
will  be  of  assistance  in  grouping  dishes  that  can 
be  started  at  one  time,  put  on  to  cook,  perhaps, 
in  one  cooker,  and  left  for  the  same  period  of 
time. 

The  illustration  at  the  head  of  this  chapter, 
shows  a  cooker-pail  so  arranged  as  to  cook  more 
than  one  article  at  once.  With  this  arrangement 
a  cooker  with  several  compartments  would  accom- 
modate a  number  of  different  foods  at  one  time. 

The  fireless  cooker  makes  it  possible  to  plan  a 
breakfast  which  would  be  ready  to  serve  at  once, 
or  would  take  only  a  few  minutes  to  prepare* 
If  started  in  the  evening,  cereals  may  cook  all 
night,  and  be  entirely  ready  in  the  morning; 
some  meat  dishes  may  cook  all  night.  Coffee, 
although  better  when  made  fresh,  may  be  put 
into  the  cooker  over  night,  cereal  coffees  being 
at  their  best  after  all-night  cooking.  With  these 
for  a  basis,  the  menu  may  be  varied  by  dishes 
which  would  cook  quickly,  such  as  eggs;  or  which 
might  cook  through  the  night  and  be  completed 
in  a  few  minutes  in  the  morning,  such  as  creamed 
codfish;  or  which  might  be  cooked  the  day  before, 


252      THE  FIRELESS  COOK  BOOK 

if  served  cold,  such  as  stewed  fruits;  or  by  fresh 
fruits.  But  little  of  the  precious  early  morning 
time  would  thus  be  required. 

BREAKFASTS 

No.  I 
All  dishes  cooked  over  night,  or  served  cold. 
Ready  to   serve   at  once 

Apple  Sauce 

Oatmeal 

Beef  or  mutton  stew 

Postum 

No.  2 
Ready  to  serve  in  fifteen  minutes. 

Stewed    rhubarb   (served   cold) 

Cream  of  Wheat  (cooked  all  night) 

Soft-cooked  eggs  (cooked  in  the  morning 

in  the  already  warm  water  over  which 

the  cereal  was  cooked) 

Coffee  (cooked  in  the  morning  or  over  night) 

No.  3 
Ready  to  serve  in  ten  minutes. 

Stewed  prunes  (served  cold) 

Cornmeal  mush  (cooked  all  night) 

Stewed  kidney  (cooked  all  night,  finished  in  the 

morning) 

Cocoa  (cooked  in  the  morning  or  all  night) 

For   a   midday   dinner  the   cooker   may  often 
be  filled  in  the  morning,   after  breakfast,  with 


MENUS  253 

foods  requiring  about  three  or  four  hours  to 
cook,  such  as  vegetable  soup,  beef  stew,  spinach, 
etc.  Where  a  late  dinner  is  served,  it  may  be 
filled  in  the  morning  and  allowed  to  stand  all 
day,  provided  foods  are  chosen  that  need  or  will 
not  be  harmed  by  the  long  cooking;  or  it  may  be 
partly  filled  after  breakfast  and  other  dishes  be 
added  after  lunch.  Even  where  the  entire  meal  is 
not  cooked  in  a  fireless  cooker,  it  may  be  conve- 
nient to  have  one  or  two  dishes  so  prepared,  and  the 
remainder  served  cold  or  cooked  on  the  stove. 

DINNERS 

No.  I 
To  be  left  in  the  cooker  three  or  four  hours. 

Creole  soup 

Veal  cutlets 

Mashed  potatoes 

Carrots 

Stewed  celery 

Rice  pudding 

No.  2 
Put  into  the  cooker  in  the  morning  and  cooked 

all  day. 

Cream  of  celery  soup 

Pot  roast 

Beets 

Dried  lima  beans 

Tapioca  fruit  pudding  (previously  cooked  and 

served  cold) 


254      THE  FIRELESS  COOK  BOOK 

No.  3 
Put  into  the  cooker  in  the  morning  and  cooked 
all  day. 

Mutton  broth 
Stuffed  heart 

Cabbage 

String  beans 

Compote  of  rice  and  fruit  (previously  cooked  and 

served  cold) 

No.  4 

Part  cooked  all  day,  and  part  cooked  through 
the  afternoon. 

Consomme 

Fricasseed  chicken 

Samp 

Winter  squash 

Creamed  turnips 

Stewed    figs    with    cream 


SUPPERS    OR   LUNCHES 
No.    I 

Hot  dishes  in  the  cooker  two  hours. 

Breaded  veal  cutlets 

Creamy  potatoes 

Stewed  apricots 

Cookies 

Cocoa 


MENUS  255 

No.  2 

Hot  dishes  requiring  only  one  hour  to  cook. 

Turkish  pilaf 

Salmon  loaf 

Lettuce  salad 

Canned  quinces 

Cake 

Tea 

MIDNIGHT  SUPPERS 

Served  after  theatre  or  entertainment,  the 
hot  dish  to  be  put  into  the  cooker  before  going 
out.     Ready  to  serve  at  once. 

No.  I 

Stewed  oysters 

Saltines 

Celery 

Bonbons 

No.  2 

Cocoa 

Salad 

Bread  and  butter  sandwiches 

Olives 


APPENDIX 

Reading  references  and  experiments  illustrat- 
ing the  principles  upon  which  fireless  cookery 
is  based. 

J.  A  test  of  the  insulating  powers  of  different 
materials. 

Apparatus: 

One  or  more  boxes  and  fittings,  described  on  pages  9  to  II. 

One  or  more  pails  of  the  same  size,  shape  and  mate- 
rial, preferably  of  from  two  to  four  quarts'  capacity,  with 
close  fitting  covers. 


Cooking  thermometer 

Sawdust 

Wool 

Newspapers 

Mineral  wool 

Ground  cork 

Cotton  batting  or  waste 

Southern  mosi 

Excelsior 

Pencil 

Hay 

Notebook 

Pack  the  box  successively  with  as  many  of 
the  different  packing  materials  given  above  as 
are  to  be  tested,  following  the  directions  given 
on  page  15;  or  have  several  exactly  similar  boxes 
packed  at  the  same  time.  For  all  tests  fill  the 
cooker-pail  with  water,   bring  it  to  the  boiling 

•57 


258       THE  FIRELESS  COOK  BOOK 

point,  let  it  boil  one  minute,  to  permit  all  parts 
of  the  utensil  and  its  contents  to  reach  the  sayne 
temperature;  then  put  it  at  once  into  the  cooker- 
box  and  leave  it  for  an  equal  length  of  time, 
not  less  than  one  hour.  Record  the  temperature 
of  the  contents  of  the  pail  at  the  expiration  of 
this  period.  In  order  to  get  a  full  record  and 
a  fair  comparison  it  would  be  well  to  repeat  this 
experiment  with  varying  periods  of  time,  taking 
the  temperature,  for  instance,  at  the  end  of  one, 
three,  six,  nine,  and  twelve  hours.  In  taking 
temperatures  do  not  wholly  remove  the  cushion 
and  cover  of  the  pail,  but  slip  them  to  one  side, 
enough  to  insert  the  thermometer.  This  is,  of 
course,  a  crude  method  of  taking  temperatures, 
but  answers  for  purposes  of  comparison.  If  it  is 
desired  to  make  more  accurate  records  this  can 
be  done  by  boring  the  cover  of  the  box,  the 
cushion  and  the  pail  cover,  and  inserting  a 
thermometer  through  corks  which  are  used  to 
close  the  bored  holes.  The  temperature  can 
then  be  read  while  the  apparatus  is  closed. 
However,  the  first  method,  if  carefully  done, 
will  give  probably  within  one  degree  of  the 
correct  temperature.  Record  the  results  in 
tabular  form. 

Which    material    do   you    find  gives  the  best 
insulation  ? 


APPENDIX  259 

Winkelman,*  DufF,t  and  other  writers  on 
physics  give  tables  of  the  conductivity  of  felt, 
asbestos  paper,  paper,  cotton,  flannel,  and  other 
materials;  but  as  different  figures  are  shown, 
from  different  sources,  for  the  same  material, 
it  is  likely  that  the  insulating  power  of  any  mate- 
rial used  for  packing  a  cooker  will  depend  as 
much  or  more  upon  the  way  it  is  packed  as  upon 
the   material   used. 

Experiment:     Conductivity  of  different  materials. 

Take  a  piece  of  copper  wire  about  six  inches 
long  in  one  hand,  and  a  piece  of  steel  wire  of  the 
same  length  and  thickness  in  the  other.  Put 
one  end  of  each  piece  in  a  flame,  holding  the 
wire  by  the  extreme  end.  Notice  which  first 
becomes  too  hot  to  hold  at  the  end  farthest  from 
the  flame.  This  illustrates  the  different  con- 
ductivity of  the  two  materials,  steel  and  copper. 
There  is  not  a  great  deal  of  difference  in  the 
conductivity  of  different  materials,  but  metals 
are  relatively  good  conductors,  and  air  is  a  very 
poor  conductor. 

2.  Heat  is  carried  from  the  pail  partly  by  con- 
vection, except  where  solid  insulating  material, 
such   as  wood  or  indurated   fibre,  is  used;  and 


♦  "  Handbuch  der  Physik." 
t"  Textbook  of  Physics."^ 


26o      THE  FIRELESS  COOK  BOOK 

that  manner  of  packing  which  best  entangles 
the  air  and  prevents  air  currents  will,  there- 
fore, most  increase  the  effectiveness  of  the 
insulation. 

Experiment:     Convection. 

Into  a  glass  flask  of  cold  water  drop  a  few 
crystals  of  potassium  permanganate,  being 
careful  not  to  agitate  the  flask.  Apply  a  flame 
to  the  bottom  of  the  flask.  As  the  water 
becomes  heated  its  density  is  reduced  and  it 
rises,  forming  convection  currents  which  are 
coloured  by  the  permanganate  and  may  be 
distinctly  seen. 

Convection  currents  may  be  formed  in  any 
liquid  or  gas;  for  instance,  air.  By  means  of 
them  heat  will  be  carried  from  one  part  of  the 
liquid  or  gas  to  another.  Thus  air  heated  by 
contact  with  a  kettle  of  food  will,  if  allowed 
to  flow  freely,  carry  the  heat  away  from  the 
food. 

3.  Heat  is  also  lost  by  radiation.  This  takes 
place  less  rapidly  from  a  bright,  highly  polished 
surface,  and  for  this  reason  "Thermos"  and 
similar  bottles  are  encased  in  polished  nickle. 
A  cooker-pail  with  polished  outside  surface 
retains  heat  better  than  one  with  a  dull  finish. 
In  those  cookers  made    with    a    metal   outside 


APPENDIX  261 

retainer,    the     surface     should     not     be    painted 
or  roughened  or  dulled  by  any  means. 
Experiment:     Radiation. 

Take  two  empty  tin  cans  of  the  same  size  and 
shape.  Wash  off  the  paper  labels.  Keep  one 
of  them  bright  and  shining,  but  move  the  other 
through  a  candle  flame  until  the  entire  outer  sur- 
face is  smoked.  Into  each  pour  exactly  the  same 
quantity  of  water  at  the  same  temperature. 
Note  carefully  the  temperature  and  the  time. 
At  the  end  of  any  given  period,  say  one  hour, 
again  take  the  temperature  of  each.  Which 
has  lost  the  most  heat,  that  in  the  bright  can  or 
that  in  the  dull  can } 

^.  The  effect  of  different  degrees  or  thicknesses  of 
insulation. 
Materials: 

The  same  as  those  used  in  the  experiment, 
section  i,  with  the  addition  of  boxes  of  various 
sizes,  some  smaller,  some  larger,  than  the  one 
used  in  the  first  experiment. 

Pack  the  boxes  with  one  or  more  of  the 
various  insulating  materials  used  in  the  first 
experiment,  so  as  to  allow  varying  thicknesses 
of  insulation  around  the  cooker-pail.  This 
should  be  the  same  or  an  exactly  similar  pail 
in  each   case.       Fill  the  pail  for  all  tests  with 


262       THE  FIRELESS  COOK  BOOK 

an  equal  quantity  of  water,  boil  it  for  one 
minute,  and  leave  it  in  the  boxes  for  an  equal 
length  of  time.  Record  the  temperature  main- 
tained in  each  test.  Keep  the  record  in  tab- 
ular form. 

What  thickness  of  insulation  do  you  find 
gives  the  best  result  with  the  materials  used  in 
your  experiment .?  Is  it  necessary  to  assume 
that  the  same  thickness  will  be  required  with 
all  insulating  materials  ? 

5.  The  effect  of  the  density  of  foods  upon  the 
temperature  maintained. 

Materials: 

One  cooker  or  hay-box  Cooking  thermometer 

Starch  Scales 

Water  Litre  or  quart  measure 

Salt  Notebook  and  pencil 

Bring  one  or  more  litres  or  quarts  of  water  to 
a  boil,  boil  it  for  one  minute,  and  put  it  into  the 
cooker  for  one  hour  or  more.  Repeat  the  test, 
using,  successively,  five  grams  of  salt  to  each 
litre,  or  one  teaspoonful  to  each  quart,  and  5, 
10,  and  20  per  cent,  mixtures  of  starch 
with  water.  Record  the  temperatures  in  tabular 
form,  and  compare  the  results.  What  would 
you  gather  to  be  the  effect  of  density  upon  the 
temperatures   maintained  ? 


APPENDIX  263 

6.  The  effect  on  temperature  of  filling  the 
cooker-pails  one-fourthy  one-half y  three-quarters^ 
and  entirely  full. 

Materials : 

Cooker  or  hay-box  pail  of  "Space  adjuster" 

eight  quarts'  capacity  Water 

Pail  of  two  quarts'  capacity         Thermometer 
Notebook  and  pencil 

Fill  the  large  cooker-pail  one-fourth  full  of 
water.  Bring  it  to  a  boil  and  put  it  into  the 
cooker  for  a  definite  period  of  time,  not  less 
than  one  hour.  Record  the  resulting  temperature. 
If  desired  to  make  the  test  more  comprehensive, 
leave  the  water  in  the  cooker  for  six,  nine,  or  twelve 
hours,  being  careful  to  allow  the  cooker  to  become 
cold  between  each  test.  Perform  the  same 
experiment  with  the  same  pail  one-half  full, 
again  when  it  is  three-fourths  full,  and  again 
when  entirely  full.  Record  the  results  in  tabular 
form  and  compare  them.  Repeat  these  tests 
with  a  pail  of  two  quarts'  capacity.  What  is 
the  influence  on  temperature  of  having  pails 
partially,  or  completely,  filled  ? 

The  explanation  is  that  evaporation  takes  place 
in  partially  filled  pails. 

7.  Chemistry  of  the  action  of  food  materials 
(salty    soday     acidsy    water,     etc.)     upon     cooking 


264      THE  FIRELESS  COOK  BOOK 

utensils    made  of  tin,   or   aluminum,  when   used 
in  a  cooker  or  hay-box. 

The  amount  of  tin  dissolved  by  foods  is  indi- 
cated by  the  corrosion  of  the  utensil,  which  can 
often  be  seen  by  the  naked  eye  to  be  altered  in 
appearance.  The  exact  quantity  of  tin  salts 
or  other  tin  compounds  which  may  be  formed 
can  only  be  determined  by  careful  chemical 
analysis.  It  has  been  found  that  many  canned 
goods  supposed  to  be  inert,  such  as  squash  and 
pumpkin,  have  a  marked  effect  upon  tin.  Crude 
tests  with  a  number  of  different  foods  can  be 
made  with  tin,  iron,  aluminum,  and  copper 
utensils,  as  in  many  cases  there  is  evidence  to 
the  eye  of  action  upon  the  metals.  It  must  be 
borne  in  mind,  however,  that  such  tests  are 
crude  and  not  decisive  of  the  fact  of  there  being 
no  action  in  case  no  action  is  plainly  visible. 
Only  chemical  analysis  can  prove  this. 

The  action  of  foods  upon  tin  cans  bears  a  close 
relation  to  their  action  upon  the  utensils  when 
used  in  fireless  cookery,  since  there  is  time  with 
the  long  cooking  involved  for  similar  reactions 
to  take  place  in  the  cooker.  * 

Tin  utensils  rust  badly  after  short  use  in  a 
cooker,  and  thus  affect  the  flavour  of  food  cooked 

*  See  **  Food  Inspection  and  Analysis,"  by  Leach,  published  by  John 
Wiley  Sons,  New  York,  1904,  page  694. 


APPENDIX  265 

in  them.  This  is  due  to  the  action  of  acids  and 
water  on  the  iron  which  forms  the  basis  of  sheet 
tin.  When  the  thin  plating  of  tin  is  worn  off, 
the  iron  is  left  exposed  to  the  action  of  water,  etc. 
Soda  dissolves  aluminum,  and  leaves  a  black 
surface  on  aluminum  utensils.  This  black  sub- 
stance is  iron,  which  is  present  with  the  aluminum 
in  the  utensils.  To  remove  the  black  appear- 
ance, clean  the  utensil  with  acid.  Do  not  try 
to  remove  it  by  scouring,  as  this  will  not  do  the 
work  well,  and  is  laborious  and  injurious  to 
the  pail. 

Detection  of  poisonous  metals  that  may  be 
dissolved  from  the  cooker  utensils. 

Experiment  A.  Tin,  In  a  tin  cooker-pail 
boil  such  foods  as  apple  sauce,  tomatoes,  squash, 
or  others  that  act  on  tin,  and  put  them  into  a 
cooker  for  twelve  hours.  Transfer  them  to  an 
agate  ware  or  porcelain  utensil,  evaporate  them 
over  steam  until  they  may  be  burned  in  a  porce- 
lain dish  until  charred  and  brittle.  Pulverize 
this  charred  mass,  and  extract  it  with  hydro- 
chloric- acid.  Filter  and  wash  it.  Saturate  the 
filtrate  with  hydrogen  sulphide  gas;  add  a  satu- 
rated solution  of  potassium  acetate  to  neutralize 
the  hydrochloric  acid  present  and  assist  in  the 
coagulation  of  sulphide  of  tin.  Warm  it  slightly, 
filter  and  wash  out  the  stannic  sulphide,  dry  it 


266     THE  FIRELESS  COOK  BOOK 

and  weight  it  as  stannic  oxide,  from  which  the 
tin  dissolved  may  be  calculated. 

Experiment  B.  Aluminum.  To  simplify  the 
experiment  a  weak  solution  of  malic  acid  may 
be  used  (seven  grams  per  litre  being  about  the 
average  amount  found  in  apples).  Bring  this  to 
a  boil  in  an  aluminum  cooker-pail  and  put  it 
into  a  cooker  for  twelve  hours.  Transfer  it  to 
a  porcelain  vessel  and  add  ammonia  to  precipi- 
tate the  alumina.  Filter  and  wash  this,  dry 
and  weigh  the  aluminum  oxide.  It  is  probable 
that  a  smaller  quantity  of  aluminum  would  be 
dissolved  by  foods  of  a  mushy  consistency  than 
would  be  found  in  this  clear  solution. 

8.  The  efficiency  of  home-made  refrigerating 
boxes  compared  with  other  means  of  keeping 
foods  cold. 

Materials: 

One  box  fitted  as  for  fireless  cooking,  with  two  or  three 
covered  crocks  of  at  least  one-half  gallon  capacity,  packed 
as  directed  on  page  37,  with  either  sawdust,  hay,  straw, 
excelsior  or  paper.  Sawdust  is  specially  recommended. 

Thermometer 

Ice 

Notebook  and  pencil 

Fill  the  central  crock  with  a  weighed  quan- 
tity of  ice.  Fill  one  or  both  of  the  other  crocks 
with  water  at  room  temperature.   Cover  the  crocks 


APPENDIX  267 

and  close  the  box.  Record  the  temperature  of 
the  water  at  the  end  of  six,  twelve,  twenty-four, 
and  forty-eight  hours. 

Make  repeated  observations  of  the  tempera- 
tures found  in  ordinary  household  refrigerators, 
cellars,  cold  storage  rooms,  and  any  other  places 
used  for  keeping  foods  cold.  Compare  these 
with  the  temperatures  obtained  with  a  home- 
made refrigerating  box.  Is  there  any  economy 
in  using  these  boxes  f 

Bacteriology  of  Insulating  Boxes 

p.  Temperatures  which  kill  disease  and  putre- 
factive germs y  or  check  their  growth. 

It  is  taken  for  granted  that  the  student  of  this 
subject  will  be  more  or  less  familiar  with  the 
nature  of  bacteria  and  the  elements  of  bacteri- 
ology. It  will  be  recalled  that  bacteria  are  a 
vegetable  form  of  life;  that,  like  all  plants,  they 
have,  under  certain  conditions,  the  power  of 
growth  which  is  shown,  largely,  by  their  repro- 
duction; and  that  under  other  conditions  they 
are  killed.  When  their  growth  is  merely  checked, 
they  are  in  a  dormant  state,  or  perhaps  form 
spores,  in  either  of  which  cases  they  are  ready 
to  develop  as  soon  as  their  environment  permits. 
Temperature  has  much  to  do  with  the  state  of 
bacteria.     If  the  temperature  and  other  conditions 


268       THE  FIRELESS  COOK  BOOK 

are  such  that  they  are  in  an  active  or  growing 
state,  they  will  multiply  with  enormous  rapidity. 
When  in  food  stuffs  they  effect  certain  changes 
by  reason  of  the  products  which  they  form  as  a 
result  of  their  life  processes,  or  of  the  alteration  in 
the  food  materials,  owing  to  their  abstraction 
of  some  chemical  elements  or  compounds  used 
for  their  nutrition.  When  bacteria  form 
unpleasant  smelling  or  tasting  substances  we 
speak  of  them  as  "putrefactive  bacteria."  Those 
which,  if  introduced  into  the  bodies  of  humans 
or  animals,  will  cause  diseases,  are  called  "disease 
bacteria."  Foods  are  liable  to  contain  both  kinds; 
and,  therefore,  it  is,  obviously,  wise  to  do  all  that 
is  possible  to  kill  them  or  prevent  their  growth. 
Most  forms  occurring  in  foods  grow  best 
at  from  80  degrees  to  98  degrees  Fahrenheit. 
Few  bacteria  grow  at  above  100  degrees,  and, 
if  kept  at  125  degrees,  the  weaker  ones  soon  die. 
After  subjection  to  a  temperature  of  150  degrees 
to  160  degrees  Fahrenheit,  for  ten  minutes,  if 
water  is  present,  almost  all  kinds  are  killed 
unless  they  are  in  the  spore  state.  Prolonged 
boiling  will  often  be  resisted  by  spores.  Dry  heat 
is  not  as  effective  in  killing  bacteria  as  moist,  and 
a  higher  temperature  must,  therefore,  be  reached 
to  effect  this  end.  Below  70  degrees  Fahrenheit 
the  growth  of  bacteria  is  more  and  more  retarded, 


APPENDIX  269 

but  not  entirely  checked  until  freezing  point  is 
reached.  The  popular  idea  that  freezing  may  be 
relied  upon  to  destroy  bacteria  is  not  true. 

The  bearing  of  these  facts  upon  the  subject 
of  bacteria  in  foods  cooked  in  insulating  boxes 
is  evident.  Whether  foods  are  cooked  or  kept 
cold,  care  must  be  taken  that  such  a  temperature 
is  reached  that  bacteria  may  not  grow. 

In  application  of  these  principles  we  see  that 
foods  must  be  heated  sufficiently  to  kill  bacteria 
before  it  will  be  safe  to  subject  them  to  the  com- 
paratively low  temperature  of  the  cooker  for 
the  long  period  necessary.  This  is  one  reason 
why  foods  in  large  pieces,  such  as  roasts  of  meat, 
whole  vegetables,  and  moulds  containing  a  mass 
of  food,  must  be  boiled  for  a  considerable  time 
before  being  put  into  the  cooker.  Heat  will  not 
penetrate  at  once  to  the  centre  of  such  foods, 
and  they  would  be  likely  to  ferment  or  putrefy 
unless  boiled  long  enough  to  heat  the  centre 
beyond  the  point  where  bacteria  thrive.  The 
fact  that  meats,  cereals,  and  other  foods  have 
been  known  to  sour  or  ferment,  even  after  such 
boiling,  if  left  in  the  cooker  for  a  very  long  time, 
may  be  explained  by  the  fact  that,  though  all 
growing  bacteria  were  killed,  spores,  which 
resisted  the  boihng,  might  have  been  present 
in  the  food,  and  when  it  cooled  to  a  point  con- 


270      THE  FIRELESS  COOK  BOOK 

ducive  to  the  germination  of  these  spores,  and 
remained  at  this  temperature  for  long,  they  might 
have  developed,  become  active,  and  produced  the 
objectionable  changes  characteristic. of  their  kind. 

In  the  case  of  foods  to  be  kept  in  refrigerating 
boxes,  a  temperature  considerably  below  70 
degrees  Fahrenheit  must  be  maintained.  50 
degrees  Fahrenheit,  or  lower,  will  be  found  an 
excellent  preventive  of  germ  growth. 

Mr.  L.  A.  Rogers  has  written  a  clear  and 
concise  description  of  the  nature,  growth,  and 
conditions  necessary  to  combat  bacteria  such  as 
are  found  in  food,  in  his  paper  entitled  "  Bacteria 
in  Milk,"  published  in  the  Yearbook  of  the 
Department  of  Agriculture,  1907,  pages  180  to  196. 

Other  books  which  give  information  on  this 
subject  are  "Bacteria  Yeasts  and  Molds  in  the 
Home,"  by  Conn,  and  "Household  Bacteri- 
ology," by  S.  Maria  Elliott. 

Yeasts  and  moulds  also  may  take  part  in  the 
changes  which  spoil  foods;  but  the  temperature 
conditions  which  control  bacteria  would  be 
practically  the  same  for  them. 

10.   Cooking  temperatures  of  different  starches. 
Experiment:     Cooking  starch. 

Pare  and  grate  one  or  more  potatoes.  Wash 
the  gratings  by  placing  them  in  a    cheesecloth 


APPENDIX  271 

bag  and  immersing  them  in  cold  water.  Squeeze 
and  press  the  contents  of  the  bag  until  no  more 
starch  seems  to  pass  through  the  cloth.  Let  it 
settle,  pour  off  the  water;  add  clear  water  and  let 
the  starch  settle  again.  Pour  off  the  second 
water.  Take  one  tablespoonful  of  the  starch, 
mix  it  with  one  cupful  of  cold  water.  Heat  it 
slowly  over  a  moderate  fire,  stirring  it  constantly, 
and  recording  the  temperature  at  which  the 
mixture  becomes  noticeably  clearer  and  thickens. 

Repeat  this  experiment  with  corn-starch; 
wheat  starch,  washed  from  wheat  flour,  as  is  done 
with  the  grated  potato;  with  starch  washed 
from  rye  flour;  and,  if  desired,  with  rice,  bean, 
pea,  oat  and  tapioca  starches,  also. 

"Food  and  the  Principles  of  Dietetics,"  by 
Hutchison,  gives,  on  page  378,  a  Hst  of  different 
starches  and  the  temperatures  at  which  they 
gelatinize. 

In  a  bulletin  entitled  "Digestibility  of  Starch 
of  Different  Sorts  as  Affected  by  Cooking," 
by  Edna  D.  Day,  Ph.D.  (U.  S.  Dept.  of  Agri- 
culture, Ofiice  of  Experiment  Stations,  Bulletin 
No.  202,  page  40),  we  read  that  starch  takes 
up  water  at  60  degrees  to  80  degrees  Centigrade 
(140  degrees  to  176  degrees  Fahrenheit)  and 
forms  a  sticky,  colloidal  substance  known  as 
starch  paste,  in  which  form  it  is  very  easily  digested. 


272      THE  FIRELESS  COOK  BOOK 

Long  boiling,  at  least  to  the  extent  of  three 
hours,  does  not  make  it  more  quickly  digestible. 
There  is  something  to  be  considered  besides 
the  mere  starch  in  cooking  starchy  foods,  and 
the  fact  that  potato  starch  will  form  paste  at 
149  degrees  while  rice  starch  requires  176  degrees 
does  not  mean  that  less  cooking  will  be  needed 
for  potatoes  than  for  rice.  The  woody  fibre 
or  other  constituents  of  foods,  as  well  as  their 
density  and  difference  in  size,  must  be  taken 
into  account. 

II.  Cooking  temperatures  of  proteids. 

Egg  Albumen 

In  the  bulletin  entitled  "Eggs  and  Their 
Uses  as  Food,''  by  C.  F.  Langworthy,  Ph.D., 
published  as  Farmers'  Bulletin,  No.  128,  by 
the  U.  S.  Department  of  Agriculture,  the  state- 
ment is  made  that  "egg  white  begins  to  coagulate 
at  134  degrees  Fahrenheit.  White  fibres  appear 
which  become  more  numerous  until  at  about 
1 60  degrees  Fahrenheit  the  whole  mass  is  coagu- 
lated, the  white  almost  opaque,  yet  it  is  tender 
and  jelly-like.  If  the  temperature  is  raised  to 
212  degrees  Fahrenheit,  and  continued,  the 
coagulated  albumen  becomes  much  harder  and 
eventually  more  or  less  tough  and  horn-like;  it 
also   undergoes   shrinkage.     It   has   been   found 


APPENDIX  273 

by  experiment  that  the  yolk  of  egg  coagulates 
firmly  at  a  lower  temperature  than  the  white.*' 

It  also  says  that  these  changes  in  the  albumen 
suggest  the  idea  that  it  is  not  advisable  to  cook 
eggs  in  boiling  water  in  order  to  secure  the  most 
desirable  result. 

Experiment  A:  To  show  the  changes  that 
take  place  in  egg  white  at  various  temperatures. 

Materials : 

Test-tube  and  holder  Thermometer 

Beaker  or  saucepan  of  water       Egg  white 

Put  the  white  of  egg  into  the  test-tube.  Insert 
the  thermometer.  Hold  the  test-tube  in  the  pan 
of  cold  water  to  the  depth  of  the  egg  white. 
Gradually  heat  the  water  and  observe  the  tem- 
perature at  which  the  first  change  in  the  egg 
albumen  takes  place.  Notice  also  the  tempera- 
ture of  the  water  at  this  point.  Continue  the 
experiment  until  the  water  in  the  outer  vessel 
has  boiled  ten  or  twenty  minutes,  noting  the 
temperatures  at  which  the  various  changes  occur. 

Experiment  B:  To  show  the  temperatures 
obtained  in  the  proper  cooking  of  eggs. 

Materials : 

Fireless  cooker  Water 

Eggs  Thermometer 

Cook  eggs  as  directed  for  soft-cooked  eggs  on 
page  190,  observing  the  temperature  of  the  water 


274      THE  FIRELESS  COOK  BOOK 

after  the  eggs  are  added  to  it,  and  when  they 
are  removed  from  the  cooker;  also  the  condition, 
flavour,  etc.,  of  the  eggs. 

Cereal  Proteids 

Professor  Harcourt,  in  his  bulletin,  "Break- 
fast Foods,"  published  by  the  Ontario  Depart- 
ment of  Agriculture,  pp.  20  and  29,  says  that 
long  cooking  of  cereals  renders  the  protein  more 
digestible.  The  cooking  which  he  describes  was 
carried  on  in  a  double  boiler,  and,  therefore, 
below  boiling  temperature,  and  in  this  respect 
is  similar  to  fireless  cookery.  He  says  that 
while  short  cooking,  which  was  done  at  boiling 
temperature,  seemed  to  make  cereal  proteids 
less  digestible,  the  long  cooking  at  below  boiling 
temperature,  which  followed,  somewhat  changed 
them  and  made  them  more  digestible. 

While  little  study  appears  to  have  been  made 
of  the  digestibility  of  cereal  proteids  when  cooked 
for  a  long  time  at  a  low  temperature,  it  is  prob- 
ably fair,  in  the  absence  of  further  definite  infor- 
mation, to  assume  that,  like  animal  proteids, 
it  is  better  to  cook  them  at  a  low  temperature 
such  as  that  of  the  fireless  cooker,  than  at  the 
temperature  of  boiling  water  or  higher. 
Meat  Proteids 

In  the  bulletin  entitled  "A  Precise  Method 
of  Roasting  Meat/'   by  Elizabeth  A.  Sprague 


APPENDIX  275 

and  H.  S.  Grindley,  published  by  the  Univer- 
sity of  Illinois,  a  study  is  made  of  the  tempera- 
tures at  which  the  changes  take  place  from 
raw  meat  to  "rare**;  from  "rare"  to  "medium 
rare,"  and  from  this  to  "well  done"  meat.  The 
authors  found  that  if  the  centre  of  the  meat  is 
between  130  degrees  and  148  degrees  Fahrenheit 
(55  degrees  and  65  degrees  Centigrade),  it  is 
rare;  if  it  is  between  148  degrees  and  158  degrees 
Fahrenheit  (65  degrees  and  70  degrees  Centi- 
grade), it  is  medium  rare;  and  if  it  is  between 
158  degrees  and  176  degrees  Fahrenheit  (70 
degrees  and  80  degrees  Centigrade),  it  is  well 
done.  They  found  no  advantage  in  cooking 
meat  in  a  very  hot  oven  (385  degrees  Fahrenheit, 
or  195  degrees  Centigrade),  but  rather  a  diffi- 
culty to  keep  it  from  burning;  that  in  an  oven 
which  was  about  350  degrees  Fahrenheit  (175 
degrees  Centigrade),  the  meat  cooked  better; 
and  that  in  an  Aladdin  oven  which  kept  the 
meat  at  about  212  degrees  Fahrenheit  (100  degree 
Centigrade),  it  cooked  best  of  all;  that  is,  it  was 
of  more  uniform  character  all  through,  more 
juicy,  and  more  high  flavoured.  This  seems 
to  point  to  an  advantage  in  fireless  cookery  for 
meats,  and  practical  experience  bears  it  out. 
The  initial  heat  of  the  insulated  oven  serves 
to    sear    and    brown    the    meat,    and    when    this 


276      THE  FIRELESS  COOK  BOOK 

heat  is  reduced  by  the  cooling  of  the  stones,  the 
low  temperature  found  to  be  best  for  completing 
the  roasting  is  obtained.  With  regard  to  meats 
cooked  in  water  in  the  cooker,  experience  has 
shown  that  they  become  well  done  and  are  more 
tender  than  when  boiled,  showing  that  the  tem- 
peratures necessary  to  reach  that  degree  of 
cooking  are  obtained  even  in  the  centre  of  a  large 
piece  of  meat,  without  toughening  or  hardening 
the  outside  of  the  meat,  as  is  done  when  more 
intense  heat  is  applied. 

The  hardening  effect  of  long  cooking  at  a 
high  temperature  on  meat  proteids  can  be  de- 
monstrated by  broiling  a  tender  piece  of  steak 
until  it  is  rare,  cutting  off  a  small  piece,  continuing 
the  broiling  for  a  few  minutes,  cutting  off  another 
piece  and  comparing  these  pieces  with  the 
remainder,  which  should  be  broiled  until  very 
well  done. 


ADDITIONAL  RECIPES 


17 


278      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  279 


28o      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  281 


282      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  283 


284      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  285 


286      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  287 


288      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  289 


290      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  291 


292      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  293 


294      THE  FIRELESS  COOK  BOOK 


ADDITIONAL  RECIPES  295 


296      THE  FIRELESS  COOK  B06k 


CLASSIFIED  INDEX  OF  RECIPES 

AND  TIME  TABLE 
FOR  THE  FIRELESS  COOKER 

CEREALS 


Boil  on  St 
Minute 

5 

5 

ove 

r 

Rolled  Oats 

Corn-Meal  Mush       .      . 

In  Cooker 

Hours 

2  -12    .      .      . 
1;  -10  or  more 

PAGX 

54.  204 
54.  «>4 

lO 

60 
10 

Hominy  Grits       .      .      . 

Samp 

Cracked  Wheat    .      .     . 

10   or 
6  -12 

20 

mo 

re  . 

55.  «>5 
150,  205 

55.^5 

10 

Steel-cut  Oats       .      .      . 

20 

56,  206 

5 

Pettijohn's  Breakfast  Food 

2  -12 

56,206 

BoU    . 

Cream  of  Wheat  .     .      . 

I  -12 

56,  206 

Boil    . 

Wheatlet 

I  -12 

56,206 

Bofl    . 

Farina 

1    -12 

56,206 

Boa    . 

Rice 

1-2 

149,  206 

SOXJPS 


Boil  on 

Stove 

In  Cooker 

MinuUs 

Hows 

10 

. 

White  Stock    .     .     . 

.         9   -12 

2 

To  Clear  Stock     .     .     . 

ic 

10 

Brown  Stock,  No.  1 

.         9  -12 

10 

Brown  Stock,  No.  2 

.          9   -12 

10 

Warm 

Bouillon    .... 
Beef  Broth      ... 

.         9-12 

Boil     . 

Mutton  Broth       .      . 

.         9  -12 

10 

Consomme 

.         9  -12 

aoand5  . 

Mock-Turtle  Soup  No.  i 

.         9-12 

297 

^  or  more 


PAGE 

62,  207 

59 

60,  207 

61 

62 

63 

63,207 

64 

65 


298      THE  FIRELESS  COOK  BOOK 


Boil  on  Stove 

In  Cooker 

Minutes 

Hours 

PAGE 

10 

.     Mock-Turtle  Soup  No.  2 

9   or  more 

66.  208 

I 

.     Vegetable  Soup  with  Stock 

3    or  more 

67,209 

Boa  . 

.     Cream  of  Celery  Soup     . 

3    or  more 

68,208 

BoU    . 

.     Asparagus  Soup   .     .     . 

2|  or  more 

.         68, 209 

Bofl    . 

.     Tomato  Soup  with  Stock 

1    or  more 

69,  210 

Boa  .   . 

.     Creole  Soup    .... 

I    or  more 

.         69, 208 

Bofl    . 

.     OxTaflSoup       ... 

2   or  more 

70,209 

Bofl    .     . 

.     Julienne  Soup       .     .     . 

2    or  more 

70,  210 

Bofl    . 

.     Macaroni  Soup    .     .     . 

2        .     . 

70,209 

2 

.     Vegetable  Soup     .     .     . 

3    or  more 

71,  210 

Bofl    . 

.     Bean  Soup      .... 

.      9-12       .     . 

72,  210 

Bofl    .     . 

.     Black  Bean  Soup       .     . 

8-12       .     . 

72,  211 

Boil    . 

.     Tomato  Soup 

I    or  more  . 

73>  i" 

Bofl    .     . 

.     Puree  of  Lima  Beans      .     . 

4   or  more 

73 

Bofl    .     . 

.     Baked  Bean  Soup      .     . 

3    or  more 

74,  212 

Bofl    .     . 

.     Pea  Soup 

2    or  more 

74,212 

10 

.     Split-Pea  Soup      .     .     . 

5       •      • 

77,212 

Bofl    .     . 

.     Potato  Soup 

I  ^  or  more 

75,211 

Bofl    .     . 

.     Fish  Chowder       .     .     .     . 

I    and^ 

75»  ^n 

Bofl    . 

.     Clam  Chowder     .      .      . 

1-2       .      . 

76 

Bofl    . 

.     Connecticut  Chowder      . 

I    and  J 

76,  213 

Bofl    .     . 

.     Oyster  Stew    .... 

J  or  more 

77 

Bofl    .     . 

.     Clam  Stew 

FISH 

J  or  more  , 

77 

Boil  on  St 

ove 

In  Cooker 

Minutei 

Hours 

VAOK 

Bofl     . 

.     BofledFish     .... 

I        .      .      . 

83 

Bofl     . 

.     Creamed  Salt  Codfish  No.  i 

1  i  or  more 

84 

Bofl     . 

.     Creamed  Salt  Codfish  No.  2 

I J  or  more 

84,  213 

Bofl    . 

.     Codfish  Balls  .... 

li     .     . 

85,213 

Bofl    . 

.     Salt  Fish  Souffl6  .     .     . 

li     .     . 

86 

»5 

.     .     Salmon  Loaf  .... 

1-2       .      . 

86 

'^ 

.     .     Casserole  of  Fish       .     . 

f-2         .       . 

87 

Bofl    . 

.     .     Cape  Cod  Turkey      .     . 

.      li-  3      .     . 

87 

Bofl*". 

.     .     Creamed  Oysters       .     . 

§  or  more 

88 

5 

.     .     Lobster 

3       .     . 

83 

5 

.     .    Crabs 

.       1-3       .     . 

83 

INDEX  AND  TIME  TABLE 

VEGETABLES 


299 


Boil  on  Stove 

In  Cooker 

Minutes 

Hours 

PAGE 

Boil     . 

Asparagus       .     . 

i      .     .     , 

136 

137 

Boil     .     . 

.     Cabbage,  Summer 

.       iJrii      .     . 

Boa    . 

.     Cabbage,  Winter 

.       3  or  4-12       . 

»37 

Boil    . 

Cauliflower 

li-  1 

137 
,38 

139 
139 
139 
139 

Boil     . 

.     Carrots 

*4^   3 

I  —  1    or  more 

Boil    .     . 

.     Com    .... 

h  z       .     . 

5       . 
S       • 

Boa  .   . 

.     Beets,  new 

.       5  —  6   or  more 

.     Beets,  old  . 

.              6   or  more 

.     Fresh  Shelled  Beans 

2  J  or  more 

Boa  .   . 

.     String  Beans  . 

6-12       ... 

140 
140 
140 

Boa  .   . 

.     Lima  Beans    .     . 

I J  or  more 

Boa  .    , 

.     Dried  Lima  Beans 

3    or  more 

Boa  .    . 

.     Dried  Navy  Beans 

8    or  more 

141 

Boa  . 

.     Chard  .... 

■I    or  more 

141 
142 
142 

Boil    . 

Spinach 

2   or  more 

Boa  .    . 

.     Beet  Greens    .     . 

.     .              2^  or  more 

Boa  .    . 

.     Stewed  Celery      . 

.     .       2-4       .     . 

142 

Boa   . 

.     Macaroni,  soaked 

.     .     I  i,  or  2  if  not  soaked 

H3 

Boa   . 

.      .     Macaroni  and  Cheese,  sc 

)aked  i  J,  or  2  if  not  soaked 

236 

Boa   . 

.     Macaroni  and  Ham,  soa 

ied       1  J,  or  2  if  not  soaked 

^35 

Boa  . 

.     Macaroni  Italienne,soali 

ed       1  i,  or  2  if  not  soaked 

143 

Boa   . 

.     Macaroni  Maanaise,  so£ 

iked     I  ^,  or  2  if  not  soaked 

144 

Boa  . 

.     Spaghetti,  soaked 

.     I  ^,  or  2  if  not  soaked 

144 

Boa   . 

.     Noodles     .... 

2               ... 

78 

»i4S 

Boa  . 

.     Creamed  Mushrooms 

2-6       ... 

'45 

Boil    . 

.     Fricasseed  Mushrooms 

.     .       2-6       .     . 

»4S 

Boa  . 

Onions      .... 

2-8       .     . 

146 
146 

.     Potatoes    .... 

.      ii-3       .     . 

Boa  . 

.     Creamy  Potatoes 

.      i-3i    .     . 

147 

216 

Boa  . 

.     Stewed  Potatoes  .     . 

•      '  -3      •     • 

147 

Boil    . 

.     Peas 

1-2  or  more  , 

148 

Boa  . 

.     Old  Peas  .... 

2  -la 

Boa   . 

.     Rice,  No.  I     .     .     . 

148 

Boa  . 

.     .     Rice  No.  1      .     .     . 

.     .      I             .     . 

149 

206 

Boa  . 

Savoury  Rice  .     .     ^ 

.     .      I 

149 
218 

Boa  . 

.    Paaf    .... 

.    .      I 

1494 

300       THE  FIRELESS  COOK  BOOK 


Boil  on  Stove 

Minutes 

60 
Boil    . 
Boil 

10 

10 

10 

10 

Bon  . 

Boil    . 


Samp   ...... 

Summer  Squash   . 

Tomatoes 

Hubbard  or  Winter  Squash 

Pumpkin 

Creamed  Turnips 
Mashed  Turnips  .      . 

Chestnuts 

Brussels  Sprouts  . 


^In  Cooker 

Hours 

PAGE 

6 

or  more  . 

150 

,ao5 

I  -  3 

.     .     . 

150 

I 

or  more  . 

151 

5-8 

.      .     . 

151 

5-8 

.      .      . 

i5» 

ii-3 

or  more  . 

152 

ii~3 

or  more  . 

153 

i  r  4 

.     .      . 

»53 

1-2 

.     .     . 

>53 

BEEF 


Boil  on  Store 

In  Cooker 

Minutes 

Hours 

JAOE 

30       • 

.     Roast  Beef      .... 

2    or  more 

229 

30 

.     Pot  Roast     ..           ,     . 

9    or  more 

.      94,214 

30        • 

.     Beef  a  la  Mode     .     .     . 

9-12       .      . 

•    95»"5 

30-40       . 

.     Corned  Beef   .... 

10  -12       .      . 

96 

10 

.     Boiled  Dinner      .     .     . 

6   or  more 

.    96,  216 

10 

.     Beef  Stew  a  la  Mode  .     . 

5    or  more 

.     .    97,215 

2 

.     Stuffed  Rolled  Steak       . 

5  or  6     .      .      . 

98 

5      ' 

.     Beef  Stew  with  Dumplings 

li     .      . 

99 

Boil    .     . 

.     Irish  Stew       .... 

5   or  more 

100,215 

30 

.     Cannelon  of  Beef       .      . 

4       •      • 

loi,  216 

5      . 

.     Meat  Pie 

2   or  more 

lOI 

5      • 

.     Braised  Beef  Liver    .     . 

10   or  more 

102 

5      • 

.     Beef  Kidney   .... 

10   or  more 

103 

5      . 

.     Stuffed  Heart       .     .     . 

10   or  more 

104 

ao-30 

.     Corned  Tongue    .     .     . 

10-12       .     . 

105 

20-30 

.     Fresh  Tongue      .     .     . 

xo   or  more 

105 

30 

.     .     Braised  Beef       .     .     .     . 

4  or  more 

93 

MUTTON  AND  LAMB 


Boil  on  Store 

In  Cooker 

Minutes 

Hours 

PAGB 

20-30        .      . 

Boiled  Leg  or  Shoulder  . 

6   or  more  .     . 

loS 

20-30        .      . 

Braised  Mutton    .      .      . 

6   or  more  . 

108 

s      •    • 

Stew 

4    or  more  . 

109 

INDEX  AND  TIME  TABLE        301 


Boil  on  Store 
Minutes 

S 
5 
5 
>S 
5 
BoU    . 


Chestnut  Stew  ... 
Syrian  Stew  .... 
Syrian  Stuffed  Cabbage  . 
Casserole  of  Rice  and  Meat 

OkraStew 

Ragout  of  Boiled  Mutton 


In  Cooker 

Hours 

4   or  more 
4   or  more 

5-6      .     . 

I  to  3 

4   or  more 
I    or  more 


PAGE 

109 
no 
III 
112 

I,  216 
113 


VEAL 


Boil  on  Stove 

Minutes 

Boa  . 

Boil    . 

20 
2 

10 

10 
Boil    . 

20 


In  Cooker 


Hours  yAOB 

Breaded  Cutlets  ....  2-4  ....  116 

Plain  Cutlets i~4  ....  116 

Veal  Loaf 4  .      .      .       117,217 

Sweetbreads 2  .      ,      .     .  ri8 

CalPs  Heart 10  or  more  .     .  118 

Calf's  Liver 4  or  more  .     .  118 

Veal  Kidney 2  or  more  .     .  119 

CalPs  Head  a  la  Terrapin    .  9  or  more  .     .  119 

PORK 


Boil  on  Stove  In  Cooker 

Minutes  Hours 

20-30       .     .  Boiled  Ham  or  Shoulder       .  7   or  more 

15       .     .  Fresh  Pork  with  Sauerkraut  8  -10   or  more 

15       .     .  Headcheese 10  and  i  or  more 

15  and  5  .  Scrapple 10  and  4  or  more 

15       .     .  Souse 10  and  i  or  more 

5       .     .  Pickled  Pigs*  Feet     ...  10   or  more 


PAGE 

122 
123 
123 
124 
124 

I2S 


POULTRY 

Boil  on 

Stove 

In  Cooker 

Minutts 

Hours 

PAGE 

10 

.     . 

Stewed  Chicken   .     . 

10   or  more  .     . 

131 

10 

. 

Fricasseed  Chicken    . 

.     .             10   or  more  .     . 

131 

10 

. 

Chicken  Pie          .     . 

10   or  more  . 

'3* 

10 

, 

Curried  Chicken 

.     .             10   or  more  .     . 

132 

10 

.     . 

Creamed  Chicken      , 

5  -10   or  more  .     . 

132 

302      THE  FIRELESS  COOK  BOOK 


Boil  on  Store 

In  Cooker 

Minutes 

Hours 

PAO8 

30  in  oven 

Braised  Chicken  .     . 

2^  or  more  . 

10       .     . 

Jellied  Chicken    .     . 

.     10  and  6  or  more  . 

30  in  oven 

Braised  Duck 

2  J  or  more  . 

30  in  oven 

Braised  Goose      .     . 

2^  or  more  . 

5      •    . 

Potted  Pigeons     .     . 

.     s-6     '    '    ' 

STEAMED  BREADS  AND  PUDDINGS 


Boil  on  Store 

In  Cooker 

Minutes 

Hours 

30 

.     Boston  Brown  Bread 

.       5-6 

15-30 

.     Graham  Pudding 

30 

.     .     Apple  or  Berry  Pudding 

30 

.     Suet  Pudding       .     .     , 

.      5-6 

30-60 

.     .     Rich  Plum  Pudding  .      . 

30 

.     Cranberry  Pudding   . 

30 

.     Ginger  Pudding   .     .     . 

30 

.     St.  James  Pudding    .     . 

30 

.     Harvard  Pudding      .     . 

20 

.     Swiss  Pudding      .     .     . 

Boil    . 

.     Rice  Pudding 

3  -4   or 

10 

.     Indian  Pudding    .     .     . 

12 

Boa  . 

.     Tapioca  Custard  .      .      . 

I  ^  and  I 

Boa  . 

.     Rice  Custard  .... 

I J  and  I 

Boa  . 

.     Tapioca  Fruit  Pudding  . 

1-2 

Warm 

.     Chocolate  Bread  Pudding 

1-2 

Warm 

.     Queen  of  Puddings    .      . 

1-2 

Steamed  Cup  Custard     . 

h 

BoO    . 

.     Compote  of  Rice  and  Fruit 

1  -3 

PAGE 

15s,  218 

156 

156 

157,  219 

158 

'59 

160 

160 

161 

161 

162,  219 

162,  219 

163 

163 

164 

164,  220 

i6s 

.     166 

.     166 


FRUITS 


Boil  on  Store 

Minutes 
Boa    .     .     . 
Boa     .     .     . 
Boa     .     .     . 

Boa  . 


Apple  Sauce    . 
Stewed  Apple  in  Syrup 
Apple  Jelly     .     .     . 


.     Blackberry  and  Apple  Jelly 


In  Cooker 
Hours 


■  3  or  more  . 

■12  ... 

4  or  more  . 

3  or  more  . 


PAGE 

168,  220 

168,  220 

169 

170 


INDEX  AND  TIME  TABLE 


303 


Boil  on  Stove 

In  Cooker 

Minutei 

Hours                                    ,    PAGE 

Boil    . 

.     Stewed  Blackberries  . 

2-3          .... 

170 

Boil     . 

Currant  Jelly  . 

4   or  more 
I  or  2  or  more 

171 
171 

Boa  . 

.     Cranberry  Jelly    .      . 

Boa  . 

.     Cranberry  Sauce  . 

2^  or  more 

172 

Boa  . 

.     Dried  Fruits  (soaked) 

2  -12       .      . 

172 

Boa  . 

.     Rhubarb    .... 

I  -  3    or  more 

173 

Boa  . 

Stewed  Figs     .      .      . 

7    or  more 
1  -  2    or  more 

173 
174 

Boa  . 

.     Sweet  Pickled  Peaches 

Boa  . 

.     Sweet  Pickled  Pears  . 

I  -  2   or  more 

174 

Boa  . 

.     Sweet  Pickled  Crab  Apples 

2-3       .     . 

175 

Boa  . 

.     Sweet  Pickled  Melon  Rind 

4-6       .     . 

175 

Boil    . 

.     Sweet  Pickled  Plums 

1-2       .      . 

176 

10 

.     Sweet  Pickled  Quinces    . 

12    or  more 

176 

Boa  . 

.     Orange  Marmalade   .      . 

30   or  more 

176 

About  30 

.     Candied  Orange  Peel]     . 

20   or  more  . 

177 

Boa     . 

.     Canned  Quinces  .      .      . 

20   or  more 

178 

Boa  . 

.     Preserved  Quinces     . 

20   or  more 

179 

Boa  . 

.     Citron  and  Ginger  Preserve 

12    or  more 

179 

5or  n 
Boa     . 

lore     Grape  Jam      .... 

3    or  more 
5    or  more 
Several  days    . 

180 

.     Graoe  Juice    .... 

.     181 

BoQ    . 

.     Preserved  Ginger 

181 

MISCELLANEOUS 


Boil  on  St 

Minutes 
8        . 

ove 

.     HoUandaise  Sauce 

Boa     .      . 

.     Tomato  Sauce 

Boa     .      . 

.     Fruit  Sauce     .     . 

Warm 
Warm 
Boa    . 
Boa    . 

.     Brandy  Sauce 
.     Soft-Cooked  Eggs 
.     Hard-Cooked  Eggs 
.     Chocolate  .     .     . 

Boa  . 

.     Cocoa  .... 

Boa  . 

.     .     Shells  .... 

Boa  . 
Boa  . 

.     CoflFee  .... 
.     Cereal  Coffee  .     . 

Boa  . 

.     .     Farina  BaUs    .     . 

In  Cooker 

Hours 

i     .      .      . 

I    or  more  . 

\  or  more  . 
20  minutes  . 
10  minutes  . 
20    minutes  .\ 

5  min.  to  5  hrs. 

5  min.  to  5  hrs. 

8    or  more  . 


5  -10   or  more  . 
2    or  more  . 


PAGE 

185 
185 
186 
186 
190 
191 
191 
192 
192 
193 

193 
194 


304      THE  FIRELESS  COOK  BOOK 


RECIPES  FOR  THE  SICK 


Boil    . 

.     Flaxseed  Lemonade 

Bofl    . 

.     Farina  Gruel  .     . 

Boil     . 

.     Imperial  Granum 

Scald  . 

.     Cracker  Gruel      . 

5 

.     Oatmeal  Gruel     . 

Boil    . 

.     Barley  Flour  Gruel 

Bofl    . 

.     Indian  Gruel  .     . 

Boil    . 

.     Arrowroot  Gruel  . 

Warm 

.     Pasteurized  Milk 

BoU    . 

.     Rice  and  Milk      . 

Boil    . 

.     Peptonized  Beef  Bro 

Boa    . 

.     Peptonized  Milk  . 

In  Cooker 

Hours 

I  -  I  ^  or  more 

I  or  more 

I  or  more 

8  -lo  .     . 

I  or  more 

lo  or  more 

I  or  more 

2o  -30  minutes 

1-3  .     . 

3  •     • 

10  -30  minutes 


195 
19s 
196 
196 
196 
197 
197 
197 
198 
199 
199 
200 


RECIPES  FOR  THE  INSULATED  OVEN 


In  the  Oven 

Minutes 
12  to  30  min.  per  pound 
12  to  25  min.  per  pound 
25  to  30  min.  per  pound 
20  min.  per  pound 


15  min.  per  pound 

15  to  20  min.  per  pound 

12  to  18  min.  per  pound 


VAOB 

.  Roast  Beef 229 

.  Roast  Mutton  or  Lamb       ....  229 

.  Roast  Veal 230 

.  Spareribs 230 

Brown  Gravy  for  Roasts     ....  230 

.  Roast  Chicken 230 

.  Roast  Goose 231 

Potato  Stuffing 232 

.  Roast  Leg  of  Venison 23 1 

20  to  30  minutes Roast  Wild  Duck 232 

20  to  25  min Grouse 232 

i5to2ommutes Roast  Quail 233 

15  to  20  minutes Roast  Plover 233 

5  or    6  hours Potted  Fish 233 

8  hours  or  more Pork  and  Beans 234 

45  minutes Baked  Potatoes 234 

30  minutes Macaroni  and  Ham 235 

30  minutes Macaroni  and  Cheese    .....  236 

30  minutes Scalloped  Chicken  and  Mushrooms    .  236 

30  to  45  minutes Scalloped  Oysters    ......  235 


INDEX  AND  TIME  TABLE        305 

PACK 

I  hour  .     .  Scalloped  Tomatoei 236 

I  i  hours Scalloped  Apple 137 

3  hours Rice  Pudding 238 

15  minutes Pastry ,     .  238 

30  minutes Apple  Pie 239 

30  minutes Berry  Pie 240 

30  minutes       .     .     .    > .     .     .  Cherry  or  Plum  Pic       .....  240 

I  hour .  Pumpkin  Pie 240 

Lemon  Pie 241 

30  to  45  minutes Baked  Apples 241 

I  hour Baked  Spiced  Apples 242 

3  hours Baked  Sweet  Apples 243 

3  hours Baked  Pears 242 

3  hours  or  more Baked  Quinces 242 

50  to  60  minutes Bread 243 

20  minutes Rolls 244 

15  to  20  minutes Baking-Powder  Biscuits      ....  244 

40  minutes Cup  Cake,  loaf 245 

15  to  20  minutes Cup  Cake,  layers     ......  245 

40  minutes Sour-Cream  Cake 246 

40  minutes Apple-Sauce  Cake 246 

50  to  60  minutes Sponge  Cake 247 

l^  hours Plum  Cake 247 

3  hours  or  more  ...  .  Rich  Fruit  Cake =  248 


ALPHABETICAL  INDEX 


Advantages  of  Fireless  Cooker,  6  to  9. 
Albumen,  Temperature  of  Cooking, 

272. 
Aluminum,  Detection  of,  266. 

Utensils,  14. 
Appendix,  257  to  276. 
Apple  Jelly,  169. 

or  Berry  Pudding  Steamed,  156. 

Pie,  239. 

Sauce,  168,  220. 
Cake,  246. 

Water,  2cx). 
Apples,  Baked,  241. 

Scalloped,  237. 

Stewed,  168,220. 
Articles  Required  for  Making  Insul- 
ated Oven,  228. 
Arrowroot  Gruel,  197. 
Asparagus,  136. 

Soup,  68, 209. 

Bacteriology  of  Insulating  Boxes,  267 
Baked  Apples,  241. 
Spiced,  242. 
Sweet,  243. 

Bean  Soup,  74. 

Pears,  242. 

Potatoes,  234. 

Quinces,  242. 
Baking  Powder  Biscuits,  244. 
Balls,  Codfish,  85,  213 

Egg,  79- 

Farina,  194. 

Forcemeat,  79. 
Barley  Flour  Grud,  197. 

Water,  201. 
Barrel  Used  for  a  Cookeri  10. 
Beans,  Dried  Lima,  140. 
Navy,  141. 

Fresh  Shelled,  139. 


Beans,  continued 

Lima,  140. 

Puree  of  Lima,  73. 

String,  140. 
Bean  Soup,  72,  210. 

Soup,  Black,  72,  211. 

Soup,  Baked,  74. 
Beef,  89 

A  la  Mode,  95,  215. 

Broth,  63. 

Broth,  Peptonized,  1 99. 

Braised,  93. 

Care  of,  92. 

Cannelon  of,  1 01,  216. 

Cooking,  92. 

Corned,  96. 

Cuts  of,  91. 

Diagram  of  Cuts,  90. 

Kidney,  103. 

Liver,  Braised,  102. 

Other  Parts  Used  for  Food,  91. 

Roast,  229. 

Stew  a  la  Mode,  97, 215. 

Stew  with  Dumplings,  99. 

To  Select,  89. 

Uses  of  Different  Cuts,  89. 
Beet  Greens,  142. 
Beets,  139. 
Berry  Pie,  240. 

Pudding,  Steamed  Apple  or,  156. 
Bind  Soup,  To,  59. 
Biscuits,  Baking  Powder,  244. 
Bisques,  58. 

Blackberries,  Stewed,  170. 
Blackberry  and  Apple  Jelly,  170. 
Black  Bean  Soup,  74. 
Blanch  Nuts,  To,  188. 
Boiled  Dinner,  96,  a  1 6. 

Dressing,  190. 

Fish, 83. 


307 


3o8      THE  FIRELESS  COOK  BOOK 


Bouillon,  57, 62. 
Boston  Brown  Bread,  155, 218. 
Box  for  Making  Cookers,  9. 
Braised  Beef,  93. 

Beef's  Liver,  102. 

Chicken,  133. 

Duck,  134. 

Goose,  134. 
Brandy  Sauce,  186. 
Bread,  243. 

Boston  Brown,  155, 218. 
Breads  and  Puddings,  Steamed,  154. 
Breakfast  Cereals,  52. 
Breakfast  Food,  Pettijohn's,  56,  206. 
Broth,  Beef,  63. 

Peptonized,  199. 

Mutton,  63, 207. 
Broths,  57. 
Brown  Betty,  237. 

Bread,  Boston,  1 55, 218. 

Gravy  for  Roasts,  230. 

Sauce,  184,214. 

Stock,  57,60,  207. 
Brussels  Sprouts,  153. 
Buttered  Crumbs,  187. 

Cabbage,  137. 

Stuffed,  Syrian,  iii. 
Cake,  Apple  Sauce,  246. 

Cup,  245. 

Plum,  247. 

Rich  Fruit,  248. 

Sour  Cream,  246. 

Sponge,247. 
Calf's  Head  a  la  Terrapin,  119. 

Heart,  118. 

Liver,  ii8. 
Candied  Orange    or    Grape    Fruit 

Peel,  177. 
Canned  Quinces,  178. 
Cannelon  of  Beef,  1 01, 216. 
Cans,  to  Sterilize,  189. 
Cape  Cod  Turkey,  87. 
Caper  Sauce,  184. 
Caramel,  51. 
Carrots,  138. 
Careof  Poultry,  128. 
Casserole  of  Fish,  87. 

of  Rice  and  Meat,  112. 


Cauliflower,  137. 

a  la  HoUandaise,  138. 

au  Gratin,  138. 
Celery,  Stewed,  142. 

Soup,  Cream  of,  68, 208. 
Cereal  Coffee,  193. 
Cereals,  Breakfast,  52. 
Chard,  141. 

Cheese,  Macaroni  and,  236. 
Cherry  Pie,  240. 
Chemistry  of  Utensils,  263. 
Chestnuts,  Italian,  153. 

To  Shell,  109. 
Chestnut  Stew,  109. 
Chicken,  Braised,  133. 

Creamed,  132. 

Curried,  132. 

Fricasseed,  131. 

Jellied,  133. 

Pie,  132. 

Roast,  230. 

Stewed,  131. 

To  Cut  Up,  129. 

To  Draw,  128. 

To  Truss,  130. 
Chocolate,  191. 

Bread  Pudding,  164, 220. 

Cup  Cake,  245. 
Chowder,  Clam,  76. 

Connecticut,  76, 213. 

Fish,  75, 213. 
Citron  and  Ginger  Preserve,  179, 

Sweet  Pickle,  175. 
Clam  Chowder,  76. 

or  Oyster  Stew,  77. 
Cloth  Lining  for  Cooker,  18. 
Cocoa,  192. 

Shells,  192. 
Codfish  Balls,  85, 213. 

Creamed,  Salt,  No.  1,84. 

Creamed,  Salt,  No.  2,  84,  213. 
Cold  Foods,  To  Keep,  35. 
Coffee,  193. 

Cereal,  193. 
Compote  of  Rice  and  Fruit,  166. 
Connecticut  Chowder,  76, 213. 
Conductivity,  259. 
Consomm^,  57, 64. 
Convection,  259. 


ALPHABETICAL  INDEX 


309 


Cooking  Temperatures,  6. 

of  Starches,  6, 270. 

of  Proteids,  272. 
Cereal,  274. 
Egg,  272. 
Meat,  274. 
Cooking  for  Two,  40. 
Corn,  139. 
Corned  Beef,  96. 

Tongue,  105. 
Corn  Meal  Mush,  54, 204. 
Covers  Fastened  on  Utensils,  33. 
Crab  Apple  Sweet  Pickle,  175. 
Crabs,  298. 
Cracker  Gruel,  196. 
Crackers,  Crisp,  80. 
Cracked  Wheat,  55, 205. 
Cranberry  Jelly,  171. 

Pudding,  Steamed,  159. 

Sauce,  172. 
Creamed  Chicken,  132. 

Mushrooms,  145. 

Salt  Codfish,  No.  1,84. 

Salt  Codfish,  No.  2, 84, 213. 

Turnips,  152. 
Cream  of  Celery  Soup,  68, 208. 

Wheat,  56, 206. 
Creams,  Frozen,  to  Keep,  35. 
Cream  Soups,  57. 
Creamy  Potatoes,  147, 216. 
Creole  Soups,  69, 208. 
Crisp  Crackers,  80. 
Crocks  for  Refrigerating  Box,  37. 
Croustades,  193. 
Croutons,  80. 
Crust  for  Meat  Pie,  102. 
Crumbs,  Buttered,  188. 
Cup  Cake,  245. 
Cup  Custard,  Steamed,  166. 
Currant  Jelly,  171. 
Cushions  for  Fireless  Cookers,  ii. 
Custard,  Steamed  Cup,  166. 

Tapioca  or  Rice,  163. 
Cutlets,  Breaded  Veal,  1 16. 

Plain,  Veal,  116. 
Cylinder,  17. 

Density  of  Foods,  Experiment,  26a. 
Diagram  of  Cuts  of  Beef.  90. 


Diagram  of  Cuts,  continued 

Lamb  or  Mutton,  107. 
Pork, 121. 

To  Cut  up  a  Chicken,  1 29 
To  Truss  a  Chicken,  131 
Digestibility  of  Fireless  Cooking,  9. 
Dinner,  Boiled,  96,  216. 
Directions     for     Making     Fireless 

Cookers,  9. 
Drawn  Butter  Sauce,  184. 
Dressing,  Boiled,  190. 
Dried  Fruits,  172. 

Beans,  Lima,  140. 
Beans,  Navy,  141. 
Duck,  Braised,  134. 

Roast,  Wild,  232. 
Dumplings  for  Stew,  99. 

Egg  Balls,  79. 

Sauce,  184. 
Eggs,  Hard-Cooked,  191. 
Soft-Cooked, No.  i,  190. 
Soft-Cooked,  No.  2, 190. 
Excelsior,  5. 

Experiment  on  Bacteriology  of  Fire- 
less Cookers,  267-270. 
Chemistry  of  Utensils,  263. 
Conductivity,  259. 
Convection,  259. 
Cooking  Temperatures,  270. 
Proteids,  272. 
Cereal,  274. 
Egg,  272. 
Meat,  274. 
Starches,  270. 
Density  of  Foods,  262. 
Detection  of  Poisonous  Metals, 
Tin,  265. 
Aluminum,  266. 
Effect  of  Evaporation  on  Tem- 
perature, 263. 
Efficiency  of  Refrigerating  Boxes, 

266. 
Insulation,  257, 261. 
Radiation,  260. 

Farina,  56, 206. 
Balls,  194. 
Gruel,  195. 


310      THE  FIRELESS  COOK  BOOK 


Fastening  Covers  on  Utensils,  33. 
Figs,  Stewed,  173. 
Fireless  Cooker,  the,  3. 

Advantages  of,  6. 

Army  Use  of,  202. 

Barrel  Used  for,  10. 

Box  Used  for,  9. 

Directions  for  Making,  9. 

For  Large  Quantities,  203. 

Ice  Box  Used  for,  10. 

Possibilities  of,  3, 4. 

Practical  Suggestions  for  Using, 

Principle  of,  5. 

Trunk  Used  for,  10. 
Fish,  81. 

Balls,  Codfish,  85,  213. 

Boiled,  83. 

Care  of,  81. 

Casserole  of,  87. 

Chowder,  75, 213. 

Cooking  of,  82. 

Salt  Cod,  Creamed, No.  i,  84. 
Creamed,  No.  2, 84, 213. 

Sauce  for,  185. 

Seasons,  etc. 

Fresh  Water,  82. 
Salt  Water,  83. 

Souffle,  Salt,  86. 

To  Clean,  8 1. 

To  Skin,  82. 

To  Tell  Fresh,  8 1. 
Flavouring  Materials,  49~5i* 
Flaxseed  Lemonade,  195. 
Forcemeat  Balls,  79. 
Fresh  Shelled  Beans,  139. 
Fresh  Tongue,  105. 
Fricasseed  Chicken,  131. 

Mushrooms,  145. 
Fruit  Cake,  Rich,  i^. 

Sauce,  186. 
IVuiti,  168. 

Eh-ied,  172. 

Gamiihef,  Soup,  78. 
Ginger,  Preserved,  18 1. 

Pudding,  160. 
Goose,  Braised,  134. 

Roast,  231. 


Graham  Pudding,  156. 

Grape  Fruit  Peel,  Candied,  177. 

Jam,  180. 

Juice,  181. 
Gravy  for  Roasts,  Brown,  230. 
Green  Pea  Soup,  74, 212. 
Greens,  Beet,  142. 
Grits,  Hominy,  55, 205. 
Grouse,  232. 
Gruel,  Arrowroot,  197. 

Barley  Flour,  197. 

Cracker,  196. 

Farina,  195. 

Indian  Meal,  197. 

Oatmeal,  196. 

Ham  or  Shoulder,  Boiled,  122. 
Hard-Cooked  Eggs,  191. 
Hard  Sauce,  185. 
Harvard  Pudding,  i6i. 
Hasp,  II. 
Hay,  6. 
Hay-Box,  3. 
Head-Cheese,  123. 
Heart,  Beef's  StuflFed,  104. 

Calf's,  1 18. 
Hinges,  II. 

HoUandaise  Sauce,  185. 
Hominy  Grits,  55,  205. 
Hubbard  Squash,  151. 

Ice  Cream,  to  Keep,  35. 
Imperial  Granum,  196. 
Indian  Gruel,  197. 

Pudding,  162,219.  1 

Insulate  an  Oven,  To,  222. 
Insulated  Oven,  The,  221. 
Insulation,  Experiments, 

EflFect  of  DiflFerent  Thicknesses, 
261. 

Test  of  Materials  for,  257. 
Irish  Stew,  100. 215. 

Jam,  Grape,  180. 
Jars,  to  Sterilize,  189. 
Jellied  Chicken,  133. 
Jelly,  Apple,  169. 

Blackbeny  aad  Apple,  I7eb 


ALPHABETICAL  INDEX 


3" 


Jelly,  continued 

Cranberry,  171. 

Currant,  171. 
Juice,  Grape,  181. 
Julienne  Soup,  70,  no. 

Kidney,  Beef,  103. 
Veal,  119. 

Lamb  and  Mutton,  106. 
Cuts  of,  106. 
Diagram  of  Cuts,  107. 
Roast,  229. 

Table  of  Cuts  and  Uses,  107. 
Other  Parts   Used   for 
Food, 107. 
Leg  of  Mutton,  Boiled,  108. 

Braised,  108. 
Lemonade,  Flaxseed,  195. 
Lemon  Pie,  241. 
Lima  Beans,  140. 
Dried,  140. 
Purdeof,73,2i2. 
Liver,  Braised  Beef's,  io2 

Calf's,  118. 
Loaf,  Salmon,  86. 

Veal,  117,217. 
Lobster,  298. 

Macaroni,  143. 

and  Cheese,  236. 

and  Ham,  235. 

Italienne,  143,217. 

Milanaise,  144. 

Soup, 70, 209. 
Marmalade,  Orange,  176. 
Mashed  Turnip,  153. 
Materials  for  Packing  Cookers,  11, 
257. 

for  Utensils,  14. 

Needed  for  Home-made  Cookers, 
25. 
Measures,  Table  of  Weights  and,  45. 
Measuring,  43. 
Meat  Pie,  101 

Crust  for,  102. 
Menus,  250-255. 
Method  of  Packing  a  Hay-Box,  15. 

Using  the  Oven,  224. 


Milk,  Pasteurized,  198. 

Peptonized,  200. 

Rice  and,  199. 
Mineral  Wool,  5, 1 1,21. 
Mock  Turtle  Soup,  No.  i,  65. 

No.  2,66,208. 
Mush,  Corn  Meal,  54, 204. 
Mushrooms,  Creamed,  145. 

Fricasseed,  145. 

Scalloped  Chicken  and,  236. 
Mutton,  Cuts,  106. 

Diagram  of  Cuts,  107. 

Lamb  and,  106. 

Leg  of.  Boiled,  108. 
Braised,  108. 

Ragoutof  Cold,  113. 

Roast,  229.  ^ 

Stew,  109. 

Table      of      Uses     of       Cuts, 
107. 
Other  parts  Used,  107. 

Navy  Beans,  Dried,  141. 
Noodles,  78, 145. 
Nutmeg  Sauce,  187. 
Nuts,  Salted,  188. 
To  Blanch,  188. 

Oatmeal  Gruel,  196. 

Steel  Cut,  56, 206. 
Oats,  Rolled,  54, 204. 
Okra  Stew,  111,216. 
Onions,  146. 
Orange  Marmalade,  176. 
Orange  or  Grape  Fruit  Peel,  Can- 
died, 177. 
Oven,  Articles   Requhred  for  Mak- 
ing, 228. 

Method  of  Using,  224. 

The  Insulated,  221. 

To  Insulate,  222. 
Ox-Tail  Soup,  70, 209. 
Oysters,  Creamed,  88. 

Scalloped,  235. 

Stew,  77. 

Packing  Materials,  5, 1 1. 
Pail,  Portable  Insulating,  32. 
Pails,  13. 


312      THE  FIRELESS  COOK  BOOK 


Paper  Insulation,  5,11. 

Lining  for  Cooker,  19. 

Test  for  Oven,  225. 
Pasteurized  Milk,  198. 
Pastry  for  Two  Crusts,  238. 
Peaches,  Sweet  Pickled,  174. 
Pears,  Baked,  242. 

Sweet  Pickled,  174. 
Peas,  148. 
Pea  Soup,  Green,  74, 212. 

Split,  77, 212. 
Peptonized,  Beef  Broth,  199. 

Milk,  200. 
Pettijohn's     Breakfast     Food,     56, 

206. 
Pickled  Pig's  Feet,  125. 
Pickles,  Sweet,  174. 
Pie,  Apple,  239. 

Berry,  240. 
Pie,  Cherry  or  Plum,  240. 

Chicken,  132. 

Lemon,  241. 

Meat,  loi. 

Pumpkin,  240. 
Pigeons,  Potted,  134. 
Pilaf,  Turkish,  149,218. 
Plover,  Roast,  233. 
Plum  Cake,  247, 

Pie,  240. 

Pudding,  Rich,  158. 
Plums,  Sweet  Pickled,  176. 
Poisonous       Metals,      Experiment, 

265. 
Pork,  120. 

and  Beans,  149,218,234. 

Diagram  of  Cuts,  121. 

Fresh,  with  Sauerkraut,  123. 

To  Select,  122. 

Uses  of  Cuts,  121. 
Portable  Insulating  Pail,  32. 
Potatoes,  Baked,  234. 

Boiled,  146. 

Creamy,  147, 21 6. 

Soup,  75,  211. 

Stewed,  147, 

StuflBng,  232. 
Pot  Roast,  94, 214. 
Potted  Fish,  233. 

Pigeons,  134. 


Poultry,  126. 

Care  of,  128. 

Stuffing  for,  131. 

To  Cut  up,  129. 

To  Draw,  129. 

To  Truss,  130. 
Practical  Suggestions  for  Using  the 

Cooker,  25. 
Preserved      Citron      and      Ginger, 
179. 

Quinces,  179. 
Proportions,  Table  of,  47. 
Prunes,  Sweet  Pickled,  175. 
Pudding,  Chocolate  Bread,  164. 

Cranberry,  Steamed,  159. 

Ginger,  160. 

Graham,  1 56. 

Harvard,  161. 

Indian,  162,219. 

Pan,  13 
Puddings,  Queen,  of  165. 

Rice,  162,  219,  238. 

Rich  Plum,  158. 

Steamed  Apple  or  Berry,  156. 

St.  James,  160. 

Suet,  157,219. 

Swiss,  161. 

Tapioca  Fruit,  164. 
Puddings,    Steamed     Breads     and, 

154- 
Pumpkin,  152. 

Pie,  240. 
Purees,  58. 

Quail,  Roast,  233. 
Quantity  of  Food  Cooked,  26. 
Queen  of  Puddings,  165. 
Quinces,  Baked,  242. 

Canned,  178. 

Preserved,  179. 

Sweet  Pickled,  176. 

Radiation,  Experiment,  260. 
Ragout  of  Cold  Mutton,  1 13. 
Ready-made  Cookers,  23. 

To  Select,  24. 
Recipes      for      Large      Quantities, 

202. 

For  the  Sick,  195. 


ALPHABETICAL  INDEX 


3'i 


Refrigerating  Box,  36. 

Efficiency,  Experiment,  261. 

Made  with  Bread  Box,  39. 
Crocks,  37. 
Pail,  39. 
Rice,  No.  1, 148. 

No.  2, 1 49, 206. 

and  Milk,  199. 

Custard,  Tapioca  or,  163. 

Pudding,  162, 219, 238. 

Savoury,  149. 
Rich  Plum  Pudding,  158. 
Rhubarb,  Stewed,  173. 
Roast  Beef,  229. 

Chicken,  230. 

Duck,  Wild,  232. 

Goose,  231. 

Grouse,  232. 

Mutton  or  Lamb,  229. 

Plover,  233. 

Quail,  233. 

Veal,  230. 

Venison,  Leg  of,  231. 

Wild  Duck,  232. 
Rolled  Oats,  54, 204. 

Steak,  Stuffed,  98. 
Rolls,  244. 

Salmon  Loaf,  86. 
Salt  Fish  Souffle,  86. 
■  Salted  Nuts,  188. 
Samp,  150,205. 
Sauce,  Brown,  184, 214. 
,     Brandy,  186, 

Caper,  184. 

Drawn  Butter,  184. 

Egg,  184. 

for  Fish,  185. 

for  Vegetables,  183. 

Fruit,  186. 

Hard,  185. 

HoUandaise,  185. 

Nutmeg,  187. 

Tomato,  185. 

Vanilla,  187. 

White,  183. 
Savoury  Rice,  149. 
Sawdust,  5, 22, 37. 
Sauerkraut,  123. 


Scalloped  Apple,  237. 

Chicken  and  Mushrooms,  236. 
Oysters,  235. 
Tomatoes,  236. 
Scrapple,  124 

Sealing  Wax  for  Bottles,  181. 
Seasoning  Materials,  49-5 1 . 
Sick,  Recipes  for  the,  195. 
Shell,  Italian  Chestnuts,  to,  189. 
Shelled  Beans,  Fresh,  139. 
Shells  Cocoa,  192. 
Shoulder  of  Pork,  Boiled,  122. 
Slate  for  Recording  Time,  30. 
Soft-Cooked  Eggs,  No.  i,  190. 

No.  2, 190. 
Souffle,  Salt  Fish,  86. 
Soup,  Asparagus,  68, 209. 
Baked  Bean,  74, 212. 
Bean,  72, 210. 
BlackBean,  72, 211. 
Cream  of  Celery,  68,  208. 
Creole,  69, 208. 
Garnishes,  78-80. 
Green  Pea,  74, 212. 
Julienne,  70,  210. 
Macaroni,  70,  209. 
Making,  58. 
Mock  Turtle,  No.  i,  65. 

No,  2, 66,208. 
Ox-Tail,  70, 209. 
Potato,  75, 211. 
Split  Pea,  77, 212. 
Sticks,  80. 
Stock,  Brown,  57. 

Brown, No.  i,  60, 207. 
No.  2,61. 
To  Clear,  59. 
To  Make,  58. 
To  Remove  Fat  from,  59. 
White,  57. 
No.  1,61. 
No.  2, 62, 207. 
Tomato,  with  Stock,  69,  210. 

without  Stock,  73,  211. 
Vegetable,  with  Stock,  67,  209. 

without  Stock,  71,  210. 
Cream,  57. 
To  Bind,  58. 
Sour  Cream  Cake,  246. 


314      THE  FIRELESS  COOK  BOOK 


Souse,  124. 

Space  Adjuster,  22. 

Spaghetti,  144. 

Spare  Ribs,  230. 

Spiced  Apples,  Baked,  242. 

Spinach,  142. 

Split-Pea  Soup,  77, 212. 

Sponge  Cake,  247. 

Squash,  Hubbard,  or  Winter,  151. 

Summer,  150. 
Starch,  Cooking  Temperature,  6, 270. 
Steak,  Stuffed,  Rolled,  98. 
Steamed  Breads  and  Puddings,  41, 

154. 

General  Directions,  154. 
Steamed  Apple  or  Berry  Pudding,  156 

Cranberry  Pudding,  159. 

Cup  Custard,  166. 
Steel  Cut  Oatmeal,  50,  206. 
Sterilize  Jars  or  Cans,  To,  189. 
Stew,  Beef  a  la  Mode,  97, 215. 

Beef,  with  Dumplings,  99. 

Chestnut,  109. 

Irish,  100,215. 

Mutton,  109. 

Okra,  111,216. 

Oyster  or  Clam,  77. 

Syrian  (Yakhni),  1 10. 
Stewed  Apples  in  Syrup,  168,  220. 

Blackberries,  170. 

Celery,  142. 

Chicken,  131. 

Cranberries,  172. 

Figs,  173. 

Potatoes,  147. 

Rhubarb,  173. 

Tomatoes,  151. 
St.  James  Pudding,  160. 
String  Beans,  140. 
Stuffed  Cabbage,  Syrian,  1 1 1. 

Heart,  104. 

Rolled  Steak,  98. 
StuflSng  for  Poultry,  131, 

Potato,  232. 
Suet  Pudding,  157, 219. 
Suggestions     for    Using     a    Firdeti 

Cooker,  25. 
Summer  Squash,  1 50. 
Sweet  Apples,  Baked,  243. 


Sweetbreads,  118. 

Creamed,  1 18. 
Sweet  Pickles,  174. 

Crabapples,  175. 

Peaches,  174. 

Pears,  174. 

Plums,  176. 

Prunes,  175. 

Quinces,  176. 

Watermelon   Rind,   or    Citron, 

Swiss  Pudding,  161. 
Syrian  Stew  (Yakhni),  1 10. 
Syrian  Stuffed  Cabbage,  1 1 1. 

Table  of  Cuts  of  Beef,  91. 

Mutton  and  Lamb,  107. 
Veal,  115. 
flavourings    for  Sweet   Dishes, 

SO- 
Materials      for      Home  -  made 

Cooker,  25. 
Seasonings,  50. 

Seasons   of   Fresh  Water  Fish, 
82. 
Salt  Water  Fish,  83. 
Proportions,  47. 
Weights  and  Measures,  45. 
Tapioca  or  Rice  Custard,  163. 
Temperatures  of  Cooking  Starches, 
6,270. 

Proteids,  6, 272. 
Cereal,  274. 

Terrapin,  Calf's  Head  a  la,  119. 
Time  for  Cooking  in  Cooker,  29,  41. 

On  Stove,  28. 
Tin,  Detection  of,  265. 
Thermos  Bottle,  5, 260. 
To  Insulate  an  Oven,  222. 
Tomatoes,  Scalloped,  236. 

Stewed,  151. 
Tomato  Sauce,  185. 

Soup,  with  Stock,  69,  iio. 
Without  Stock,  73,  III. 
Tongue,  Corned,  105. 

Fresh,  105. 
To  Tie  Cover  on  Utensil,  33. 
To  Truss  a  Chicken,  130. 


ALPHABETICAL  INDEX 


315 


Turkish  Pilaf,  149, 218. 
Turnips,  Creamed,  152. 

Mashed,  153. 
Turtle  Soup,  Mock,  No.  i,  65. 

No.  2,  66,  208. 

Using  Insulated  Oven,  Method  of, 

224. 
Utensils,  Material  for,  14. 

Shape,  13. 

Sire,  14, 40. 

Vacuum  Insulation,  5. 
Vanilla  Sauce,  187. 
Veal,  114. 

Age,  114. 

Cooking  of,  115. 

Cutlets,  Breaded,  116. 
Plain,  116. 

Diagram  of  Cuts,  1 15. 

Kidney,  119. 

Loaf,  117,217. 

Roast,  2^0. 

Season  for,  1 14. 


Veal,  continued 

Table  of  Cuts,  115. 

Other  Parts  used,  115. 
Vegetables,  136. 

Directions  for  Cooking,  136. 

Sauce  for, 183. 
Vegetable  Soup  with  Stock,  67,  209. 

without  Stock,  71, 210. 
Venison,  Roast  Leg  of,  23 1 . 

Water,  Apple,  200. 

Barley,  201. 
Watermelon  Rind  Sweet  Pickle,  175. 
Wax  for  Sealing  Bottles,  181. 
Wheat,  Cracked,  55, 205. 

Cream  of,  56,  206. 
Wheatlet,  56, 206. 
White  Sauce,  183. 

Stock,  No.  1, 61. 
No.  2, 62, 207. 
Wild  Duck,  Roast,  232. 
Winter  Squash,  151. 
Wool,  5,  11,21. 

Mineral  5, 11,21. 


THE  COUNTRY  LIFE  PRESS 
GARDEN  CITY,  N.  Y. 


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